5030 · cod · easyrecipes · fakeaway · healthydinner · healthyrecipes · highprotein · highproteinrecipes · rice

MISO BUTTER COD

Edit recipeView original Reel
Prep
—
Cook
—
Total
30 min
Calories
692
Protein
56g
Carbs
75g
Fat
20g

Get ready

Ingredients

Ingredients

  • 500 g Skinless Cod Loin
  • 150 g Sushi Rice
  • 180 ml Water
  • 200 g Tenderstem Broccoli
  • 1 tbsp Chilli Oil
  • 1 tsp Sesame Seeds
  • 2 Spring Onions
  • 2 tbsp Butter
  • 2 tbsp White Miso Paste
  • 1 tbsp Mirin

Olive Oil

  • Salt
  • Black Pepper

Cook

Method

  1. Generously salt the cod fillets and set aside while you prep everything else.
  2. Rinse the sushi rice under cold water until the water runs clear, then drain. Tip it into a small saucepan with the measured water. Bring to the boil, then cover with a tight-fitting lid, turn the heat right down and cook for 12 mins. Turn off the heat and leave to steam (lid on) for another 12 mins.
  3. Heat the grill to high. Meanwhile, trim the broccoli and chuck it onto a tray. Drizzle with a little olive oil and season with salt. Grill or roast for 8-10 mins until tender and slightly charred. Toss with the chilli oil and sesame seeds and set aside.
  4. In a bowl, mix together the butter, miso paste and mirin until smooth. Pat the cod dry with kitchen paper and place onto a foil-lined tray. Spread the miso butter all over the top of the fillets and pop under the grill for 5–7 mins until caramelised and cooked through.
  5. Finely slice the spring onions.
  6. Time to plate up. Fluff up the rice and spoon into bowls. Lay a fillet of cod on top, broccoli on the side, and scatter over the spring onions. Pour over any miso butter left in the tray.