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Miso-cod skewers with sesame greens recipe

3 ratings

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

If you don't have cod, try using another white fish

Each serving contains

Energy
3295kj
382kcal 19%
Fat
12g 17%
Saturates
2g 10%
Sugars
18g 20%
Salt
2.5g 42%

of the reference intake
Carbohydrate 30.5g Protein 37.1g Fibre 5.7g

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