Miso glazed cod with sushi rice and beans

Name: Miso glazed cod with sushi rice and beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 140 g sushi rice, thoroughly rinsed; 1 tbsp white miso paste; 2 tsp mirin; 1 tsp tamari or light soy sauce; 240 g cod fillets; 100 g frozen shelled edamame beans; ½ 240g pack Essential round green beans, trimmed; 2 tsp sunflower oil; 1 tbsp Japanese rice vinegar; 2 tbsp sushi ginger, to serve (optional); 1 tsp black sesame seeds

4 out of 5 stars(2) Rate this recipe

Source of fibre

Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

140g sushi rice, thoroughly rinsed
1 tbsp white miso paste
2 tsp mirin
1 tsp tamari or light soy sauce
240g cod fillets
100g frozen shelled edamame beans
½ 240g pack Essential round green beans, trimmed
2 tsp sunflower oil
1 tbsp Japanese rice vinegar
2 tbsp sushi ginger, to serve (optional)
1 tsp black sesame seeds

Cook the rice according to pack instructions. Meanwhile, in a shallow bowl, mix together the miso, mirin and tamari or soy sauce. Pat the cod fillets dry with kitchen paper, then add to the bowl and gently turn until coated; set aside to marinate for 10 minutes. Cook the edamame and green beans in a pan of boiling salted water for 3-5 minutes, then drain.
Heat the oil in a frying pan over a medium-high heat. Cook the cod for 2-3 minutes on each side, until cooked through and opaque. Stir the rice vinegar through the cooked rice and serve with the cod, edamame, green beans and sushi ginger, if liked, scattered with the sesame seeds.

Typical values per serving when made using specific products in recipe