Miso adds delicious umami flavour to your caramelised cod fillets. Serve with greens drizzled with homemade sesame dressing & a sprinkle of spicy Japanese ‘shichimi’ powder.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1 g||3.2 g|
|Protein||8.7 g||28.7 g|
|Salt||0.57 g||1.87 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Pre-heat the grill to medium-high
Add the mirin, Chinese rice wine, soy sauce and rice vinegar to a bowl with the miso paste and 1 tbsp [2 tbsp] sugar
Give everything a good mix up until the miso and sugar have dissolved – this is your miso marinade
Once dissolved, add the cod fillets to the bowl and set aside, turning over occasionally in the marinade
Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving - this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
Line a baking tray with tin foil
Add the marinated cod fillets (save some marinade for later!) then put the tray under the grill and cook an initial 3-4 min or until starting to caramelise
Once caramelised, pour over the remaining marinade and return to the grill for 4-5 min further or until the marinade is golden and the fish is cooked through - this is your miso cod
While the cod is cooking, chop the green beans in half
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the halved green beans with a splash of water and cook, covered, for 3-4 min or until tender with a bite
Once cooked, add the spinach and cook for a further 2 min, covered, or until wilted
Meanwhile, add the sesame seeds and the shichimi togarashi to a pestle & mortar and crush until coarsely ground
Add the toasted sesame oil with a pinch of salt and give everything a good mix up – this is your spicy sesame dressing
Once the green beans are cooked and the spinach is wilted, remove from the heat, then add the spicy sesame dressing and stir it all together – these are your goma-ae greens
Serve the miso cod (with any remaining marinade!) with the sticky rice and goma-ae greens to the side