Miso pollock with cucumber & spring onion salad

Miso pollock with cucumber & spring onion salad

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  • 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
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Ingredients

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

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