Miso Cod

with Brown Rice and Sugar Snap Peas
If you're quick, this one will be ready in under 20 minutes!
1,033 Reviews
Cals 678 · Prot 44 · Carbs 76 · Fat 21
Family-Friendly
Try Hello Chef Now
20 min
Miso Cod with Brown Rice and Sugar Snap Peas
If you're quick, this one will be ready in under 20 minutes!
1,033 Reviews
Cals 678 · Prot 44 · Carbs 76 · Fat 21
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Cod
Cod fillet 6*
350 Grams
Salted butter 4*
30 Grams
Brown sugar
5 Grams
Miso paste 9*
40 Grams
Rice vinegar
15 ML
Sides
Salt
0.5 Tsp
Brown rice
150 Grams
Fresh chives
15 Grams
Sugar snap peas
150 Grams
Water
50 ML
Sushi ginger
40 Grams

Allergens

*6 Fish, *4 Milk, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Cook brown rice

1 Cook brown rice

Preheat your grill to 240°C/220°C. Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 15-20 min or until tender. Drain once tender.
Prep miso

2 Prep miso

Meanwhile, heat a non-stick pan over a medium-low heat. Add the butter, sugar, miso paste and rice vinegar and whisk until the butter has melted and the sugar has dissolved. Remove the pan from the heat, add the cod fillets to the pan, turn them in the miso sauce. Set aside until step 4.
Prep

3 Prep

Finely chop the chives. Halve the sugar snap peas.
Grill cod

4 Grill cod

Transfer the cod and any remaining miso sauce to an oiled baking tray (reserve the empty pan!) and place the tray under the grill. Grill the cod until it starts to blacken and flakes easily.
Cook sugar snap peas

5 Cook sugar snap peas

Meanwhile, wipe the reserved pan clean with kitchen paper and return it to a medium heat. Add the halved sugar snap peas to the pan with a splash of water and stir-fry until tender.
Serve

6 Serve

Serve the miso cod over the brown rice with the sugar snap peas and sushi ginger to the side. Garnish with the chopped chives.
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