© J Sainsbury plc 2020
Miso cod with broccoli rice
Whisk together umami miso paste, golden honey, mirin sweet rice wine and sticky soy to make this delicious, Asian-style miso cod recipe. Swap regular rice for fresh broccoli rice and serve with juicy stir-fried pak choi for a tasty and effortless midweek dish that's ready in just 20 minutes
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 2 tbsp miso paste
- 1 tbsp honey
- 1 tbsp mirin
- 2 cloves of garlic, crushed
- 3 tbsp soy
- 4 fresh cod loins
- 1 tbsp groundnut oil
- 2 x packs pak choi, sliced in half horizontally
- 1 red chilli, thinly sliced
- 2 x 300g packs broccoli rice
- 7g fresh coriander, roughly chopped
- 3 spring onions, sliced
Method
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1
Preheat the oven to 200°C/180°C fan/gas mark 6. Whisk together the miso, honey, mirin, garlic and 2 tbsp soy until you have a smooth paste. Put the cod loins on a baking tray lined with baking parchment paper. Spread the paste across the top of the cod and bake in the oven for 12-15 minutes.
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2
Meanwhile, heat the oil in a large frying pan or wok. Stir-fry the pak choi and chilli for 3-4 minutes, until wilted. Splash over the remaining soy. Cook the broccoli rice according to the instructions on the packet. Stir through the coriander and season with black pepper.
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3
To serve, divide the broccoli rice between four shallow bowls. Top each with a fillet of cod and the pak choi, then scatter over the spring onions.
