Miso cod with soy-dressed veg

Name: Miso cod with soy-dressed veg
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 1 aubergine, cut into 2cm-thick strips; 1 tbsp Vegetable oil; 274 g pack Japan Menyū Miso Glazed Cod Fillets; 235 g green pak choi, trimmed and leaves separated; 1 tbsp soy sauce; ½ tbsp Japanese rice vinegar, plus 1 tsp; ¼ tsp clear honey; 300 g pack Japan Menyū Japanese Inspired Rice; ½ tsp black or white sesame seeds; 1 tbsp sushi ginger (optional)

Ready-prepared cod makes light work of this stylish supper; simply roast on a tray with vegetables of your choice, then zhuzh it up with sesame seeds and sushi ginger.

5 out of 5 stars(5) Rate this recipe

HealthyHigh protein

Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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1 aubergine, cut into 2cm-thick strips
1 tbsp Vegetable oil
274g pack Japan Menyū Miso Glazed Cod Fillets
235g green pak choi, trimmed and leaves separated
1 tbsp soy sauce
½ tbsp Japanese rice vinegar, plus 1 tsp
¼ tsp clear honey
300g pack Japan Menyū Japanese Inspired Rice
½ tsp black or white sesame seeds
1 tbsp sushi ginger (optional)

Preheat the oven to 200°C, gas mark 6. Put the aubergine on 1 side of a baking tray, drizzle with ½ tbsp oil and cook for 10 minutes. Lay the cod on the other side; drizzle over the sachet of miso sauce. Cook for a further 15 minutes until the cod is cooked through and flakes easily. Add the pak choi to the aubergine for the final 3 minutes of cooking, drizzling over the remaining ½ tbsp oil.
Meanwhile, in a bowl, whisk together the soy sauce, ½ tbsp rice vinegar and the honey. Cook the rice according to pack instructions, stir through the remaining 1 tsp rice vinegar, then divide between 2 plates. Toss the vegetables in the soy dressing and add to the plates with the miso cod. Scatter over the sesame seeds and serve with sushi ginger, if liked.

Typical values per serving when made using specific products in recipe