Miso Cod

with Sesame Shiitake and Cabbage Stir-Fry
Deliciously Asian, skimpy on calories!
Cals 476 · Prot 41 · Carbs 28 · Fat 26
Low-Carb
Calorie smart
Try Hello Chef Now
25 min
Miso Cod with Sesame Shiitake and Cabbage Stir-Fry
Deliciously Asian, skimpy on calories!
Cals 476 · Prot 41 · Carbs 28 · Fat 26
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Miso cod
Cod fillet
350 Grams
Salted butter
30 Grams
Brown sugar
10 Grams
Honey
20 Grams
Miso paste
30 Grams
Rice vinegar
15 ML
Vegetables
Shiitake mushroom
200 Grams
Small zucchini
3 Pieces
Chinese cabbage
300 Grams
Garlic cloves
2 Pieces
Spring onion
40 Grams
Vegetable oil
2 Tbsp
Sesame oil
15 ML
Salt
0.5 Tsp
Sesame seeds
10 Grams
Large red chilli
1 Piece

Tips for fussy eaters

Separate some of the ingredients and prepare a mild dish for them. Serve with rice.

Pro tip

Make sure to turn on your grill, not the oven!

Before you start

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

Instructions

Prep vegetables

1 Prep vegetables

Preheat your grill to 220°C/200°C (see pro tip). Clean the shiitake mushrooms with paper or cloth (don't wash). Slice the shiitake. Slice the zucchini to french fries. Wash and chop the cabbage. Peel and crush the garlic. Finely slice the spring onion.
Prep fish

2 Prep fish

Heat a pan over a medium-low heat. Add the buttersugar, honey, miso paste and rice vinegar and stir until the butter has melted and the sugar has dissolved. Add the cod fillets to the pan. Cook for 1 min, turning the cod in the miso sauce. Take the pan off the heat.
Transfer cod

3 Transfer cod

Line or grease a baking dish. Transfer the cod to the baking dish and carefully spoon all the sauce from the pan onto the fish. Wash and dry the frying pan.
Grill cod

4 Grill cod

Place the baking dish under the grill. Grill the cod for 8-10 min or until it's nicely caramelized and flakes easily. Watch it carefully so that the glaze doesn't burn too much.
Stir-fry

5 Stir-fry

Meanwhile, return the pan to high heat with a drizzle of vegetable oil. Once hot, add the sesame oil and shiitake mushrooms and fry for 4 min until well browned. Add the zucchinicabbage and salt, and fry for 2 min further. Add the garlic, most of the spring onion (reserve some for garnish) and the sesame seeds. Stir-fry for a final 1 min.
Serve

6 Serve

Finely slice the red chilli. Divide the stir-fried vegetables among plates, and top with a piece of miso cod. Spoon some caramelized sauce on top. Garnish with the remaining spring onion and the red chilli (spicy!).

Tips for fussy eaters

Separate some of the ingredients and prepare a mild dish for them. Serve with rice.

Pro tip

Make sure to turn on your grill, not the oven!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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