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Cod with soy greens & coconut rice
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350g cod loin
2 tbsp milk
2 tbsp reduced salt
2 tsp clear honey
230g pack asparagus, trimmed
1 pak choi, quartered lengthways
250g pack Tilda Coconut Steamed Basmati Rice
1. Halve the cod loin and place into a small frying pan with the milk. Cover with a lid or foil and cook gently for 8-10 minutes until thoroughly cooked. Combine the soy sauce and honey in a small bowl to make a dressing.
2. Cook the asparagus in boiling water for 3 minutes until just tender. Place the pak choi on top, cover with a lid and cook for a further 2 minutes. Drain well.
3. Cook the rice according to pack instructions. Divide between serving plates and spoon the vegetables and drained fish on top. Serve drizzled with the soy dressing.
Typical values per serving:
This recipe was first published in July 2017.