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
