Japanese Miso Cod Loin
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Ingredients
- 2 cod loins
- 1 pack asparagus,cut into quarters
- 3 spring onions,thinly sliced
- 1tbs shiro miso paste
- 1tbsp olive oil
- 1tsp soy sauce (season to taste)
- 1tsp honey (season to taste)
- Schwartz japanese 7 spice seasoning
- 75g uncooked basmati rice (150 ml water)
- 1 vegetable stock cube (low salt)
Instructions
- Mix the shiro miso paste with the soy sauce and honey into a small bowl.
- Preheat the grill on a medium- high heat. Put the cod loin onto a lined baking tray, skin side down. Spread 1 tsp of the miso mixture onto each filet to create a thin coating.
- Boil the kettle, add 150ml water to the pan of rice. Add the vegetable stock, stir, simmer and cover with a lid on a low heat for 25 minutes
- Heat the oil in a pan over a medium - high heat, add the asparagus. Add a splash of water and add a sprinkle of the japanese 7 spice (season to taste) mix and stir for 2 minutes.
- Serve the cod, rice and asparagus
- Sprinkle with spring onions.
- Loosen the rest of the Miso sauce by adding 2 tsps of water and drizzle over the plates.
Notes
After each step, taste it and make sure you’re happy with the flavors and if you want to add a bit more, add it! Just remember, you can’t remove it once you’ve added it so if you’re unsure of an ingredient, add a little at a time. Swap cod for salmon or chicken Swap asparagus for other greens Use any other rice or a microwaveable packet for ease!
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