Miso-cod skewers with sesame greens recipe
Bring a taste of early summer into the kitchen with this easy midweek meal. A miso, agave nectar and mirin marinade lends fresh cod amazing umami flavour that's complemented perfectly by crisp, stir-fried greens.
See method- Serves 2
- 15 mins to prepare and 15 mins to cook, plus marinating
- 382 calories / serving
- Dairy-free
Ingredients
- 340g pack skinless cod fillets, cut into cubes
- 1 tbsp sesame seeds
- 220g pack vegetable stir-fry medley
- 1 tbsp sesame oil
- 250g pack pak choi
- 1 tbsp hoisin sauce
- 1 tbsp sweet chilli sauce
For the marinade
- 1 tbsp miso paste
- 2 tbsp agave nectar
- 1 tbsp mirin
- 2 tbsp light soy sauce
- ½ lime, juiced, plus extra wedges to serve
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Shop ingredientsEach serving contains
- Energy
- 3295kJ 382.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 2.5g
- Sugars
- 18g
of the Reference intake
Carbohydrate 30.5gProtein 37.1gFibre 5.7g
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Method
- For the marinade, combine all the ingredients in a bowl; season with a little black pepper. Add the fish, then cover and chill for at least 15 mins or overnight.
- Preheat the grill to high. In a small, dry frying pan, toast the sesame seeds until golden. Set aside until needed.
- Thread the fish onto skewers, then arrange on a foil-lined baking tray. Drizzle over any remaining marinade. Grill for 2-3 mins on each side, until cooked through and lightly charred at the edges.
- Meanwhile, seed and finely slice the chilli from the stir-fry pack; reserve to garnish.
- Heat the sesame oil in a large frying pan over a high heat. Add the veg (except the chilli), hoisin and sweet chilli sauces and stir-fry for 4 mins, or until just tender. Scatter over the sesame seeds and chilli. Serve with the fish skewers and extra lime wedges for squeezing over.
- See more Cod recipes
