- Serving: 2
Nutrition facts (per portion)
- Calories: 250
- Fat Content: 4g
- Saturated Fat Content: 1g
- Carbohydrate Content: 24g
- Sugar Content: 17g
- Fiber Content: 4g
- Protein Content: 26g
- Sodium Content: 1.5g
Miso pollock with cucumber & spring onion salad
Ingredients
- miso-paste - 2 tbsp white miso paste
- soy-sauce - 1 tsp low-sodium soy sauce
- rice-wine-vinegar - 4 tbsp rice wine vinegar
- pollock - 2 x 125g skinless pollock fillets
- spring-onion - 1 bunch spring onions, sliced diagonally
- cucumber - 1/2 cucumber, peeled into strips with a potato peeler
- beansprout - 140g/ 5oz beansprout
- radish - 100g/ 4oz radishes, sliced
- red-chilli - 1 red chilli, chopped (deseeded if you like)
- lime - 3 limes, 2 juiced, 1 cut into wedges
- sesame-oil - 1 tsp sesame oil
Instructions
- 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.
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.
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