Miso Pollack with Cucumber Salad

Ingredients

• 2 tbsp white miso paste
• 1 tsp low-sodium soy sauce
• 4 tbsp rice wine vinegar
• 2 skinless pollack fillets, about 125g/4½oz each
• 1 bunch spring onions, sliced diagonally
• ½ cucumber, peeled into strips with a potato peeler
• 140g/5oz beansprouts
• 100g/4oz radishes, sliced
• 1 red chilli, chopped (deseeded, if you like)
• 3 limes, 2 juiced, 1 cut into wedges
• 1 tsp sesame oil

Instructions

1. 1Whisk the white miso paste, low-sodium soy sauce, and half of the rice wine vinegar in a bowl. Coat the pollack fillets thoroughly in this mixture and let them marinate for at least 15 minutes.
2. 2Combine the sliced spring onions, cucumber strips, beansprouts, and radishes in a serving bowl. In a separate small bowl, whisk the chopped red chili, fresh lime juice, and the remaining rice wine vinegar. Toss this dressing with the mixed vegetables and set the salad aside.
3. 3Warm the sesame oil in a frying pan over medium heat. Add the marinated pollack fillets and cook for 3 to 4 minutes on each side until cooked through. Watch the heat carefully, as the sugars in the miso can burn quickly. Transfer the fish to a warm plate.
4. 4Pour the remaining fish marinade directly into the hot frying pan. Bring the liquid to a rapid boil and let it reduce by half to form a thick glaze. Spoon the hot glaze over the cooked pollack and serve alongside the vegetable salad and fresh lime wedges.

Nutrition

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