Miso pollock with cucumber & spring onion salad

Miso pollock with cucumber & spring onion salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 15 mins Cook: 8 mins Plus marinating


Serves 2
Swap cod for a sustainable white fish like pollock and serve with Japanese flavours for a low-calorie supper you'll feel good about

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal250
  • fat4g
  • saturates1g
  • carbs24g
  • sugars17g
  • fibre4g
  • protein26g
  • salt1.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp white miso paste
  • 1 tsp low-sodium soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 tbsp rice wine vinegar
  • 2 x 125g skinless pollock fillets
  • 1 bunch spring onions, sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ cucumber, peeled into strips with a potato peeler
  • 140g/ 5oz beansprout


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 100g/ 4oz radishes, sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 1 red chilli, chopped (deseeded if you like)
  • 3 limes, 2 juiced, 1 cut into wedges



    The same shape, but smaller than…

  • 1 tsp sesame oil


  1. Mix together the miso paste, soy sauce and half the vinegar. Cover the fish in the marinade and leave for at least 15 mins, or ideally overnight in the fridge.

  2. Mix the spring onions, cucumber, beansprouts and radishes. Make a dressing with the chilli, lime juice and remaining vinegar. Pour over the salad and set aside while you cook the fish.

  3. Heat the sesame oil in a frying pan and cook the fish for 3-4 mins each side. Remove and transfer to a plate. Tip the marinade into the pan, bring to the boil and boil rapidly to reduce by half. Pour over the fish and serve with the salad.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Feb, 2013
This was delicious. OH had rice with his too. didm't cook the fish for as long though. We like fish only just done
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?