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per kgPlease 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.
Cut the cod fillet into 4 portions; season and set aside. In a small bowl, mix together the miso, mirin and sake. Put the cod and prawns into an airtight container or bowl in which they fit snugly. Add the marinade and gently toss to coat. Cover and chill for at least 30 minutes (up to 2 hours).
Preheat the oven to 240°C, gas mark 9. In a large ovenproof dish (about 39cm x 25cm x 5cm), toss the beans with the sesame oil; season and spread out in a single layer. Lift the cod from the marinade and arrange on top. Roast at the top of the oven for 5 minutes, then add the prawns (discarding excess marinade). Roast for a further 5 minutes until the cod is opaque, cooked through and flakes easily – thicker pieces may need a little longer. The prawns should be opaque and pink.
Meanwhile, toast the sesame seeds in a dry frying pan over a medium heat for 3-4 minutes until golden. Roughly crush in a pestle and mortar (or in a bowl with a rolling pin). Cook the rice according to pack instructions, then stir through the rice vinegar, ½ tsp sugar and a pinch of salt.
In a small bowl, stir together the toasted sesame seeds, soy sauce and remaining 1 tsp sugar. Spoon over the fish, prawns and beans. Serve alongside the rice, scattered with some sliced salad onions, plus sushi ginger, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,288kJ/ 543kcals |
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Fat | 12g |
Saturated Fat | 2.2g |
Carbohydrates | 61g |
Sugars | 17g |
Fibre | 6.1g |
Protein | 42g |
Salt | 4.8g |
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