Miso pollock with cucumber & spring onion salad
- Preparation and cooking time
- 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
- 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
- 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.