Sesame-glazed pollock with warm rice and edamame salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 250g pouch basmati rice
- 2 skinless fillets skinless pollock
- sesame oil
- 1 tbsp black and white sesame seeds
- 1 tbsp soy saucemixed with 2 tsp brown sugar
- 2 tsp brown sugar
- 100g edamameblanched
- 1/4 cucumberdiced
- 4 radishessliced
- 3 spring onionschopped
- 1 red chillifinely chopped
Dressing
- 1 1/2 tbsp soy sauce
- a small piece gingergrated
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp sugar
Nutrition: per serving
- kcal496low
- fat15.6g
- saturates2.9g
- carbs49.8g
- sugars11.1g
- fibre5g
- protein36.7g
- salt2.9g
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.
