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Miso Cod with Broccoli Rice

Miso Cod with Broccoli Rice

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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



• 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.;


• 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. ;


• 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.

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