Sticky-soy-cod

Soy & miso cod

Flaky white fillets in a delicately savoury Japanese-style glaze

By , 02 May 2018

(5 votes)

Soy & miso cod
  • 15 Mins

  • Serves: 4

Nutritional Info
Each 247g serving contains
  • Energy

    1116KJ

    267KCAL

    13%
  • Fat

    4.9g

    low

    7%
  • Saturates

    0.7g

    low

    4%
  • Sugars

    2.2g

    low

    2%
  • Salt

    1.48g

    med

    25%
of your reference intake.
Typical energy values per 100g: 452kJ/106kcal.
Ingredients
  • 4tbsp Asda Miso Paste
  • 2tbsp vermouth
  • ½tsp sesame oil
  • 2tbsp reduced-salt soy sauce
  • 1tbsp white wine vinegar
  • 2cm piece ginger, grated
  • 4 cod loin fillets
  • 1tbsp sesame seeds
  • 225g pack Asda Rice Noodles
Method
  • Mix the miso, vermouth, oil, soy sauce, vinegar and ginger in a bowl. Put the cod in a dish and cover with the marinade. Chill for 30 mins.

  • Preheat the barbecue or grill to high.

  • Put each cod fillet on a sheet of foil and fold up the edges to make a parcel. Cook on the barbecue for 10 mins then remove to a platter. Carefully open each parcel and sprinkle over the sesame seeds. Alternatively, put the marinated cod onto a nonstick baking tray and cook under the grill for 2-3 mins on each side, then sprinkle with the sesame seeds.

  • Cook the rice noodles according to the pack instructions. Serve with the cod and Griddled Pak Choi.