Miso, Ginger & Yuzu Glazed Cod with Sesame Green Beans & Sticky Rice

Method

Put the marinade ingredients into a small saucepan over a medium heat and bring to a boil. Reduce heat and simmer for 2-3 minutes, stirring, until it thickens slightly. Remove from the heat, taste and add a little more yuzu if needed. Allow to cool. Reserve 1 tbsp of the marinade and pour the rest into a glass dish. Add the fish and gently toss to coat. Cover and chill to marinate for 1-2 hours.

Preheat the oven to 180/160fan/Gas4

Tip the rinsed rice into a saucepan with 380ml of water and a good pinch of salt and bring just to the boil. Lower the heat to low and cover with a tight-fitting lid and cook for 12 minutes. Remove from the heat and rest for 10 minutes without removing the lid. Stir the rice from the bottom to remove excess moisture. Sprinkle with furikake seasoning.

Bring a saucepan of salted water to the boil. Blanche the beans for 2-3 minutes or until tender. Drain and return to the pan. Mix together the soy sauce, honey and mirin and pour over the beans. Toss to coat and sprinkle over the sesame seeds. Keep warm.

Meanwhile, gently wipe off excess marinade from the fish. Heat an ovenproof non-stick frying pan over a medium-high heat and add a little oil. Place the fish skin-side up and cook for 1-2 minutes until the fish browns. Gently turn the fish over and cook for another 2-3 minutes until the skin begins to crisp and turn golden brown, brush with reserved marinade. Place in the oven for 6-8 minutes or until the fish is cooked through, depending on the size of your fillets.

Serve the cod on top of the beans with a side of sticky rice.

TIP: for a quicker weeknight meal – just brush some of the marinade straight over the top of skinless cod fillets, put on a baking tray and place in the oven at 200C/180Cfan for 8-10 minutes or until the fish is cooked through.