Cod with soy greens & coconut rice
Total time: 20 minutes 20 minutes
Serves: 2
Ingredients
Method
1. Halve the cod loin and place into a small frying pan with the milk. Cover with a lid or foil and cook gently for 8-10 minutes until thoroughly cooked. Combine the soy sauce and honey in a small bowl to make a dressing.
2. Cook the asparagus in boiling water for 3 minutes until just tender. Place the pak choi on top, cover with a lid and cook for a further 2 minutes. Drain well.
3. Cook the rice according to pack instructions. Divide between serving plates and spoon the vegetables and drained fish on top. Serve drizzled with the soy dressing.
Total time: 20 minutes 20 minutes
Serves: 2
Ingredients
- 350g cod loin
- 2 tbsp milk
- 2 tbsp reduced salt
- soy sauce
- 2 tsp clear honey
- 230g pack asparagus, trimmed
- 1 pak choi, quartered lengthways
- 250g pack Tilda Coconut Steamed Basmati Rice
Method
1. Halve the cod loin and place into a small frying pan with the milk. Cover with a lid or foil and cook gently for 8-10 minutes until thoroughly cooked. Combine the soy sauce and honey in a small bowl to make a dressing.
2. Cook the asparagus in boiling water for 3 minutes until just tender. Place the pak choi on top, cover with a lid and cook for a further 2 minutes. Drain well.
3. Cook the rice according to pack instructions. Divide between serving plates and spoon the vegetables and drained fish on top. Serve drizzled with the soy dressing.