Finely grate the ginger and stir it with the miso paste to make a smooth marinade.
Pat the cod dry and spread the miso mixture all over it. Leave it to soak in briefly while you prepare the vegetables.
Wash the pak choi thoroughly, separate the leaves and slice the spring onions into thin rings.
Heat the sesame oil over a medium heat and carefully fry the cod until lightly browned on the outside and still juicy inside.
Add the pak choi and spring onions to the remaining fat in the pan and cook briefly until the pak choi wilts but still has a little bite.
Arrange the pak choi on plates and place the miso cod on top. Finish with a little fresh ginger or spring onion if you like.
Good to know
Sometimes it doesn't take much to make a meal feel well rounded. Here, gentle warmth meets fresh, savoury depth – quick to make and pleasantly light.
Swaps
Cod → coley (also with plenty of protein and mild), pak choi → chard (also contains fibre and folate), sesame oil → olive oil (more monounsaturated fatty acids), spring onions → chives (mild and aromatic with a similar character).
Allergens
Contains fish and usually soya from the miso paste, and gluten too depending on the product; well suited to children if the seasoning stays mild, and during pregnancy thoroughly cooked fish is important. Contains: sesame, soya.
