Carb Lover’s Maple-Glazed Cod with Pak Choi Recipe

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serves:

4

Ingredients

  • 2tbsp maple syrup
  • 2tbsp low-sodium soy sauce
  • 1tsp sesame oil
  • ¼tsp dried red chilli flakes
  • 4 175g (6oz) skinless cod fillets
  • 1tbsp rapeseed oil
  • 3 garlic cloves, finely chopped
  • 1tbsp chopped fresh ginger
  • 6 heads baby pak choi, halved
  • 2tbsp mirin
  • 2tbsp rice vinegar
  • 4tsp spring onion, chopped
  • 2tsp lightly toasted sesame seeds

Method

  • Make cod: Combine maple syrup, 1tbsp soy sauce, sesame oil and chilli flakes. Place fish in a glass baking dish and pour marinade over fish; refrigerate for up to 2 hours

  • Preheat oven to 240C, 475F, gas mark 9. Transfer fillets to a foil-lined baking sheet and roast until fish is cooked through and slightly browned, 9-10 minutes

  • Meanwhile, make pak choi: Heat rapeseed oil in a  very large frying pan over medium-high heat. Add garlic and ginger and cook, stirring, until fragrant but not browned, 1 minute. Add pak choi then follow immediately with miring, remaining soy sauce and vinegar. Cook, stirring, until greens are wilted and stalks are tender-crisp, 3-4 minutes

  • Remove fish from oven. Sprinkle each fillet with 1tsp chopped spring onion and ½tsp toasted sesame seeds. Serve with pak choi

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