Sesame-glazed pollock with warm rice and edamame salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 250g pouch basmati rice
- 2 skinless fillets skinless pollock
- sesame oil
- 1 tbsp black and white sesame seeds
- 1 tbsp soy sauce, mixed with 2 tsp brown sugar
- 2 tsp brown sugar
- 100g edamame, blanched
- 1/4 cucumber, diced
- 4 radishes, sliced
- 3 spring onions, chopped
- 1 red chilli, finely chopped
Dressing
- 1 1/2 tbsp soy sauce
- a small piece ginger, grated
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp sugar
Method
- STEP 1
Heat the rice following the pack instructions then tip into a bowl. Mix the dressing ingredients then add to the bowl and toss together.
- STEP 2
Rub the pollock with 2 tbsp sesame oil and sprinkle over the sesame seeds on the nicest side. Heat a non-stick frying pan then put the fish in, seeded-side down, and fry for 2 minutes.
- STEP 3
Add the soy and sugar mix to the pan and cook until the mix starts to caramelise and glaze the fish. Very carefully flip over and cook for another minute.
- STEP 4
Add the edamame, cucumber, radishes, and most of the spring onions and chilli to the rice and toss.
- STEP 5
Serve the pollock with the rice, a scattering of extra chilli and spring onions and a drizzle of sesame oil.
