Teriyaki Cod with Spring Onion
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Ingredients
- 500 g cod fillets
- 3 spring onions, sliced
- 2 tbsp plain flour
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp caster sugar
- 1 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 455 kcal
- Protein
- 29.1 g
- Carbohydrate
- 71.9 g
- of which sugars
- 8.3 g
- Fat
- 4.9 g
- of which saturates
- 0.6 g
- Fibre
- 1.6 g
- Salt
- 2.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Pat the cod dry, season and dust lightly in the plain flour.
- 3
Heat the vegetable oil in a frying pan over a medium heat and fry the cod for 3 minutes each side until golden.
- 4
Mix the soy sauce, mirin and caster sugar in a jug, pour into the pan and simmer for 2 minutes, turning the cod once, until the fish flakes easily and is opaque all the way through and the sauce is glossy.
- 5
Scatter with the spring onions and serve over the rice.
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