Japanese recipe for 2 people, takes only 8 mins; recipe has miso paste, soy sauce, rice wine vinegar, pollock, spring onion, cucumber, beansprout, radish, red chilli, lime and sesame oil.
Miso pollock with cucumber & spring onion salad
Course: Japanese
Servings
2
servings
Prep time
15 mins
Ingredients
- Red Chilli: 1 red chilli, chopped (deseeded if you like)
- Spring Onion: 1 bunch spring onions, sliced diagonally
- Lime: 3 limes, 2 juiced, 1 cut into wedges
- Soy Sauce: 1 tsp low-sodium soy sauce
- Sesame Oil: 1 tsp sesame oil
- Cucumber: 1/2 cucumber, peeled into strips with a potato peeler
- Rice Wine Vinegar: 4 tbsp rice wine vinegar
- Radish: 100g/ 4oz radishes, sliced
- Beansprout: 140g/ 5oz beansprout
- Pollock: 2 x 125g skinless pollock fillets
- Miso Paste: 2 tbsp white miso paste
Directions
- 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.
- 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.
- 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.
