Ready-prepared cod makes light work of this stylish supper; simply roast on a tray with vegetables of your choice, then zhuzh it up with sesame seeds and sushi ginger.
Ingreadient :
- 1 aubergine, cut into 2cm-thick strips
- 1 tbsp Vegetable oil
- 274g pack Japan Menyū Miso Glazed Cod Fillets
- 235g green pak choi, trimmed and leaves separated
- 1 tbsp soy sauce
- ½ tbsp Japanese rice vinegar, plus 1 tsp
- ¼ tsp clear honey
- 300g pack Japan Menyū Japanese Inspired Rice
- ½ tsp black or white sesame seeds
- 1 tbsp sushi ginger (optional)
Direction :
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Preheat the oven to 200°C, gas mark 6. Put the aubergine on 1 side of a baking tray, drizzle with ½ tbsp oil and cook for 10 minutes. Lay the cod on the other side; drizzle over the sachet of miso sauce. Cook for a further 15 minutes until the cod is cooked through and flakes easily. Add the pak choi to the aubergine for the final 3 minutes of cooking, drizzling over the remaining ½ tbsp oil.
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Meanwhile, in a bowl, whisk together the soy sauce, ½ tbsp rice vinegar and the honey. Cook the rice according to pack instructions, stir through the remaining 1 tsp rice vinegar, then divide between 2 plates. Toss the vegetables in the soy dressing and add to the plates with the miso cod. Scatter over the sesame seeds and serve with sushi ginger, if liked.
