Miso-Glazed Black Cod on Sunflower Sprouts

Ingredients for Miso-Glazed Black Cod on Sunflower Sprouts

• 80ml white miso (fermented soybean paste)

• 60ml plus 1 teaspoon mirin (sweet Japanese rice wine)

• 45ml unseasoned rice vinegar, divided

• 2 tablespoons minced peeled fresh ginger

• 20ml toasted sesame oil (such as Asian), divided

• 110g skinless black cod fillets

• 80g chopped spring onions, divided

• 140g sunflower sprouts

How to make Miso-Glazed Black Cod on Sunflower Sprouts

Whisk miso, 60ml mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.

Preheat grill. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Grill until fish is cooked through and brown in spots, about 6 minutes.

Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 60ml spring onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining spring onions.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.