Miso glazed cod with sushi rice and beans
Waitrose and Partners

Miso glazed cod with sushi rice and beans

3 out of 5 stars(1) Rate this recipe
Source of fibre
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

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  • 140g sushi rice, thoroughly rinsed
  • 1 tbsp white miso paste
  • 2 tsp mirin
  • 1 tsp tamari or light soy sauce
  • 240g cod fillets
  • 100g frozen shelled edamame beans
  • ½ 240g pack Essential round green beans, trimmed
  • 2 tsp sunflower oil
  • 1 tbsp Japanese rice vinegar
  • 2 tbsp sushi ginger, to serve (optional)
  • 1 tsp black sesame seeds


  1. Cook the rice according to pack instructions. Meanwhile, in a shallow bowl, mix together the miso, mirin and tamari or soy sauce. Pat the cod fillets dry with kitchen paper, then add to the bowl and gently turn until coated; set aside to marinate for 10 minutes. Cook the edamame and green beans in a pan of boiling salted water for 3-5 minutes, then drain.

  2. Heat the oil in a frying pan over a medium-high heat. Cook the cod for 2-3 minutes on each side, until cooked through and opaque. Stir the rice vinegar through the cooked rice and serve with the cod, edamame, green beans and sushi ginger, if liked, scattered with the sesame seeds.


Typical values per serving when made using specific products in recipe


1,914kJ/ 454kcals



Saturated Fat












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3 out of 5 stars1 rating