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The miso in this delicious Miso baked cod dish is a delicious flavour-packed fermented soya bean paste and the only way I like my soya, is fermented, just like the Tamari soy sauce!
All the accompanying vegetables and spices are known to activate the sirtuin gene! Yippee!
Ingredients
20g miso
1 tbsp mirin
1 tbsp extra virgin olive oil
200g skinless cod fillet
20g red onion, sliced
40g celery, sliced
1 clove garlic, finely chopped
1 bird’s eye chilli, finely chopped
1 tsp finely chopped fresh ginger
60g green beans
50g kale, roughly chopped
1 tsp sesame seeds
5g parsley, roughly chopped
1 tbsp tamari soy sauce
30g buckwheat
1 tsp ground turmeric
Instructions
- Mix the miso, mirin and 1tsp oil. Rub all over cod and leave to marinate for 30 mins.
- Heat the oven to 220°C/gas 7.
- Bake cod for 10 mins.
- Meanwhile, heat a large frying pan or wok with the remaining oil.
- Add onion and stir-fry for a few mins, then add celery, garlic, chilli, ginger, green beans and kale.
- Toss and fry until kale is tender and cooked through. (You may need to add a little water to the pan to aid the cooking process)
- Cook buckwheat according to packet instructions with turmeric for 3 minutes.
- Add the sesame seeds, parsley and tamari to the stir-fry and serve with the greens and fish.
Nic’s tip
I cook the buckwheat ahead of time, drain and leave it to cool. I then throw it in with the sesame seeds at the end.