Miso cod with sesame cucumbers
Serves: 2
Total time: 
Recipe photograph by Faith Mason
Miso cod with sesame cucumbers
Recipe by Anna Glover
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
336Kcal
Fat
7gr
Saturates
1gr
Carbs
38gr
Sugars
9gr
Fibre
3gr
Protein
27gr
Salt
1gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 2 tsp sesame oil, plus extra to grease
- ½ tbsp miso paste (we used Yutaka)
- 2 tsp clear honey
- ½ tsp and 2 tbsp rice vinegar
- 250g skinless and boneless cod fillets
- 1 medium cucumber
- 1 tsp soy sauce
- a pinch of crushed dried chilli flakes
- 1 x 250g pack precooked brown rice, heated to serve
- 2 spring onions, sliced
Step by step
- Heat the grill to high and lightly oil a baking sheet. Mix the miso, 1 teaspoons of honey and 1⁄2 teaspoon of rice vinegar together. Put the cod onto the baking sheet and brush with the glaze.
- Cut the cucumber into noodles using a spiraliser or into strips with a vegetable peeler, discarding the watery core. Whisk the rest of the honey and rice vinegar with the sesame oil, soy sauce and chilli flakes. Toss with the cucumber noodles.
- Grill the cod for 4-6 minutes until cooked. Serve with the rice and cucumber, and scatter with the spring onions to serve.
