The BBC Good Food logo
Miso pollock with cucumber & spring onion salad

Miso pollock with cucumber & spring onion salad

By
A star rating of 1 out of 5.1 ratingRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • 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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal250
fat4g
saturates1g
carbs24g
sugars17g
fibre4g
protein26g
low insalt1.5g
Advertisement

Ingredients

  • 2 tbsp white miso paste
  • 1 tsp low-sodium soy sauce
  • 4 tbsp rice wine vinegar
  • 2 x 125g skinless pollock fillets
  • 1 bunch spring onions , sliced diagonally
  • ½ cucumber , peeled into strips with a potato peeler
  • 140g/ 5oz beansprout
  • 100g/ 4oz radishes , sliced
  • 1 red chilli , chopped (deseeded if you like)
  • 3 limes , 2 juiced, 1 cut into wedges
  • 1 tsp sesame oil

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 1 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content