Cod in Miso Broth

with Mixed Vegetables and Jasmine Rice

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Instructions

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1 Prep broth

Wash and slice the ginger in half (no need to peel it). Add the miso paste, garlic paste, ginger, tamari, coconut sugar, rice vinegarvegetable stock and measured water to a pot with a lid. Mix well. Cover and bring to a boil over a medium heat. Simmer for 8 min.

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2 Cook rice

Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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3 Prep

Meanwhile, trim the base of the pak choi and quarter it lengthwise. Slice the snow peas in half. Slice the baby corn at an angle. Chop the spring onion finely. 

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4 Cook

Remove the ginger from the broth and discard. Add the pak choi and baby corn to the broth and simmer, covered, for 3-4 min. Mix well, add the snow peas and spring onions (reserve some for garnish) and cook for 1 min. Cover and set aside.

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5 Fry fish

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the cod with a pinch of salt and cook for 2-4 min on either side until golden and cooked through.

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6 Serve

Pour the vegetables and broth into bowls. Top with the cod and serve the rice on the side. Garnish with the reserved spring onion.

Tips for fussy eaters

Replace the pak choi with their favourite vegetable!

Pro tip

The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

This umami-packed broth is not only tasty but rich in vitamin B and protein!

Cooking Time: 30 min

Cals 605 · Prot 45 · Carbs 89 · Fat 8

Gluten-Free

Dairy-Free

Ingredients

Number of people

Miso broth

Ginger 30 Grams
Miso paste 30 Grams
Garlic paste 10 Grams
Tamari 15 Grams
Coconut sugar 10 Grams
Rice vinegar 15 ML
Vegetable stock 150 ML
Water 350 ML
Spring onion 40 Grams

Vegetables

Baby pak choi 3 Piece
Snow peas 100 Grams
Fresh baby corn 150 Grams

Rice

Jasmine rice 150 Grams
Water 300 ML
Salt 0.5 Tsp

Cod

Cod fillet 350 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

This umami-packed broth is not only tasty but rich in vitamin B and protein!

Cooking Time: 30 min

Cals 605 · Prot 45 · Carbs 89 · Fat 8

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep broth

Wash and slice the ginger in half (no need to peel it). Add the miso paste, garlic paste, ginger, tamari, coconut sugar, rice vinegarvegetable stock and measured water to a pot with a lid. Mix well. Cover and bring to a boil over a medium heat. Simmer for 8 min.

photo

2 Cook rice

Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

3 Prep

Meanwhile, trim the base of the pak choi and quarter it lengthwise. Slice the snow peas in half. Slice the baby corn at an angle. Chop the spring onion finely. 

photo

4 Cook

Remove the ginger from the broth and discard. Add the pak choi and baby corn to the broth and simmer, covered, for 3-4 min. Mix well, add the snow peas and spring onions (reserve some for garnish) and cook for 1 min. Cover and set aside.

photo

5 Fry fish

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the cod with a pinch of salt and cook for 2-4 min on either side until golden and cooked through.

photo

6 Serve

Pour the vegetables and broth into bowls. Top with the cod and serve the rice on the side. Garnish with the reserved spring onion.

Tips for fussy eaters

Replace the pak choi with their favourite vegetable!

Pro tip

The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Miso broth

Ginger 30 Grams
Miso paste 30 Grams
Garlic paste 10 Grams
Tamari 15 Grams
Coconut sugar 10 Grams
Rice vinegar 15 ML
Vegetable stock 150 ML
Water 350 ML
Spring onion 40 Grams

Vegetables

Baby pak choi 3 Piece
Snow peas 100 Grams
Fresh baby corn 150 Grams

Rice

Jasmine rice 150 Grams
Water 300 ML
Salt 0.5 Tsp

Cod

Cod fillet 350 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
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