Weeknight mushroom mapo tofu
A gentler mapo: silken tofu and mushrooms in a savoury bean sauce over rice, chilli to taste.
Overnight miso cod with pickled ginger rice
Cod cured overnight in miso, grilled to caramel, with sushi rice and pickled ginger.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Whisk miso, mirin and honey; coat the cod, cover and chill overnight (or 2 hours minimum).
- Step 2
Cook the rice; season with vinegar.
- Step 3
Wipe excess marinade; grill the cod 8 to 10 minutes until caramelised at the edges.
- Step 4
Serve on rice with ginger, tenderstem, spring onion and sesame.
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Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 34g |
| Carbohydrates | 56g |
| – of which sugars | 10g |
| Fibre | 4g |
| Fat | 7g |
| – of which saturates | 1.2g |
| – of which omega-3 | 0.4g |
| Calcium | 120mg |
| Iron | 2.2mg |
| Salt | 1.5g |
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