Umami Miso Baked Cod Rice Bowl
with Ginger-Sesame Cucumber Salad, Honey-Soy Sweet Potato and Sriracha
Say hello to miso! Umami is one of the five tastes used when tasting food. A staple in Japanese cuisine, miso is made from fermented soy bean paste and is typical of giving the umami flavour that tastebuds love. Paired with cod, this rice bowl is full of Japanese inspired flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
15 grams
Miso Paste
(Contains: Soya)
2 unit(s)
Cod Fillets
(Contains: Fish)
150 grams
Sushi Rice
1 unit(s)
Sweet Potato
1 unit(s)
Baby Cucumber
100 grams
Radishes
15 grams
Ginger Puree
20 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
16 milliliter(s)
Sriracha Sauce
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
Not included in your delivery
300 milliliter(s)
Water for the Rice
2 tbsp
Honey
1 tsp
Sugar for the Dressing
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
In a small bowl, mix together the miso paste and half the honey (see pantry for amount).
Drain the cod and pat dry with kitchen paper. Lay the cod onto a lined baking tray. Use the back of a spoon to spread the marinade onto the fish and set aside for now to marinate. IMPORTANT: Wash your hands and equipment after handling raw fish.
Meanwhile, boil a half-full kettle. Thoroughly rinse the sushi rice under cold water in a sieve until it runs clear.
Cut the sweet potato widthways into 1cm thick rounds (no need to peel).
Put the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Bake on the middle shelf until golden and cooked through, 25-28 mins. Turn halfway through.
Meanwhile, pour the boiled water for the rice (see pantry for amount) into a medium saucepan, bring back to the boil on high heat. Stir in the sushi rice and turn the heat down to low. Cover with a tight-fitting lid and cook for 15 mins.
Remove from the heat (still covered) and leave to the side for 5 mins or until ready to serve (the rice will continue to cook in its own steam).
Once the sweet potato has roasted for 15-18 mins, add the cod to the middle shelf of your oven and roast until the fish is cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, trim the cucumber, then cut into 2cm pieces. Trim and quarter the radishes.
In a medium bowl, combine the ginger puree, half the soy sauce and the sugar for the dressing (see pantry for amount). Add the radish and cucumber to the dressing, then toss together.
When the sweet potato has 5 mins remaining, remove from the oven and pour over the remaining soy sauce and remaining honey (see pantry for amount). Toss to coat the pieces then return to the oven to roast for the remaining time, 5 mins.
Fluff up the rice with a fork and share between your serving bowls.
Top with the miso cod, cucumber and radish ginger salad and the soy-honey sweet potato.
Drizzle over the sriracha and mayo (see pantry for amount). Finish by sprinkling over the sesame seeds.
Enjoy!
