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Miso-cod skewers with sesame greens recipe

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


  • 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

  • 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


  1. 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.
  2. Preheat the grill to high. In a small, dry frying pan, toast the sesame seeds until golden. Set aside until needed.
  3. 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.
  4. Meanwhile, seed and finely slice the chilli from the stir-fry pack; reserve to garnish.
  5. 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.

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