Asian Steamed Cod with Stir Fried Rice

Every so often I do a trip to an Asian supermarket and stock up on authentic storecupboard ingredients such as dark and light soy sauces, fish sauce, herbs & spices, Sake, noodles and pastes.  It's much cheaper then your local supermarket and these ingredients keep really well in your cupboard. 

The last time I went, I picked up a large bamboo steamer and I really do get my moneys worth from it!  If you don't have a bamboo steamer you can use a regular steamer or you can even bake in a foil parcel creating a steam effect in the oven.

You'll need for 2:

• 2 x 130g cod loin
• 4 spring onions, chopped
• Handful of fresh coriander, chopped
• 1 tbsp fresh lime juice
• 1 tbsp Sake
• 2-3 tbsp light soy sauce
• 2 tsp lazy ginger
• 1 tsp lazy garlic
• 1 tsp groundnut oil, or oil of your choice
• Pinch of chilli flakes
• Pack of pak choi
• Half a punnet chestnut mushrooms
• 125g brown basmatti rice, cooked and cooled

What to do:

On a plate place the cod loins.  Scatter over 1 tsp ginger, lime juice, sake, 1 tbsp soy sauce, a small handful of spring onions and a sprinkling of fresh coriander.  Place in the bamboo steamer over a pan of boiling water and steam for 7-8 minutes until the fish is opaque throughout.

At the same time as getting the fish on, heat the oil in a wok and stir fry the vegetables with the garlic, 1 tsp chopped ginger and chilli until beginning to colour.  Season using 1-2 tbsp of soy sauce.  Add the rice and stir continuously until the rice is fully heated through.  Sprinkle with the rest of the chopped coriander.

Carefully lift the cooked fish out and place on top of the rice.  Pour over any remaining juices from the steamer.

WeightWatchers ProPoints Per Serving: 11

Miso-Marinated Fish w Asian Greens and Rice

This is a twist on the Nobu Miso Black Cod recipe which uses black cod and white miso paste.  As both of these are not easily available I have opted for miso soup paste and regular white flaky fish which are both readily accessible from the supermarket making this a extremely yummy, low fat everyday meal.

You’ll need for 2:

• 2 tbsp Mirin
• 2 tbsp Sake
• 2 tbsp Miso paste
• 1 ½ tbsp caster sugar
• 2 fillets of white fish.   I used line caught haddock loins (no skin) 130g each
• 2 Pak choi
• Pack of mixed baby corn and sugarsnap peas
• Half a punnett of chestnut mushrooms
• 150g basmati or jasmine rice

What to do:

Mix the first 4 ingredients together to make your marinade in a container with a lid or a shallow dish.  Pat dry the fish and coat thoroughly in the marinade.  Leave in the fridge for as long as you can – ideally 24 hours.  I only had 7 hours today and it was still delicious but longer is definitely better.

Line a baking sheet with foil as the sugar will cause the marinade to burn easily.  Preheat an oven to 200 degree c and also pre-heat your grill to high.

Weigh out your rice.  Rinse under cold water in a sieve and transfer to a pan with boiling salted water.  Boil for 12 minutes then drain in a sieve.  Pour over boiling water from a kettle and allow to steam dry for a few minutes.

Wipe off any excess marinade and place the fish on the foil lined tray.  Grill on high for a couple of minutes until the fish starts to brown and repeat on the other side.  Then transfer to the oven for 3 minutes to cook through.  Be careful not to overcook the fish.

Slice the Asian veggies.  You can choose any mix of Asian vegetables including mushrooms, spring onions, Chinese leaf, mangetout.  Stir fry in a splash of hot groundnut or vegetable oil adding a few glugs of soy for seasoning, and the rest of the marinade.  I also add a pinch of chilli flakes for a touch of heat.  Best enjoyed with a cold beer or a cold crisp glass of dry white wine!  Yum.

Weightwatchers Propoints: 11