The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 50g edamame beans (use half) (Soya)
-
1 tbsp white miso paste (use half) (Soya)(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
-
15ml hot honey (use half)(honey, chilli extract)
- 1 tsp sesame seeds (use half) (Sesame)
- 1 spring onion (use half)
- 1 red cabbage (use half)
- 1 unwaxed lime (use half)
-
2 tbsp gochujang paste (use half) (Soya)(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 carrot (use half)
-
80g brown rice (use half)(100% Brown Rice)
- 1 cod fillet (skin off) (Fish)
Allergens
Contains:
Soya, Fish, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 113Kcal | 501Kcal |
| 475kJ | 2098kJ | |
| Fat | 2.7g | 12g |
| of which saturates | 0.3g | 1.5g |
| Carbohydrates | 13g | 57g |
| of which sugars | 4.7g | 21g |
| Protein | 10g | 44g |
| Salt | 0.33g | 1.5g |
| Fibre | 2.1g | 9.2g |
Ingredients
Ingredients
- 1 red cabbage
- 50g edamame beans (Soya)
-
1 tbsp white miso paste (Soya)(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
-
15ml hot honey(honey, chilli extract)
- 1 spring onion
-
80g brown rice(100% Brown Rice)
-
2 tbsp gochujang paste (Soya)(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 cod fillets (skin off) (Fish)
- 1 carrot
- 1 unwaxed lime
- 1 tsp sesame seeds (Sesame)
Allergens
Contains:
Soya, Fish, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 113Kcal | 501Kcal |
| 475kJ | 2098kJ | |
| Fat | 2.7g | 12g |
| of which saturates | 0.3g | 1.5g |
| Carbohydrates | 13g | 57g |
| of which sugars | 4.7g | 21g |
| Protein | 10g | 44g |
| Salt | 0.33g | 1.5g |
| Fibre | 2.1g | 9.2g |
High protein
6 plants
Low sat fat
Honey Gochujang Cod with Brown Rice, Pickled Cabbage & Edamame
We think you'll love this vibrant Korean-inspired bowl! You'll coat responsibly-sourced cod in a sweet 'n spicy honey gochujang marinade, then roast in the oven till perfection. Serve alongside fluffy brown rice and a medley of colourful veg to complete the dish. Don't forget the crunchy sesame seeds to finish.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium bowl, a small bowl, a sieve & a grater
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked
- In the final 2 mins, add the edamame and cook for the remaining time, then drain together
Make the gochujang sauce & roast the cod
- In the small bowl, combine the gochujang, honey, miso and 1 tsp olive oil
- Place the cod onto the lined baking tray and season with salt and pepper. Spoon over half the gochujang sauce, then roast for 22 mins / air fryer 19 mins, until cooked through
Pickle the cabbage & prep
- Trim and finely slice the cabbage. Thinly slice the spring onion. Halve the lime
- Add the cabbage to the medium bowl, along with half the spring onion, the juice from half the lime and a pinch of salt. Mix, then set aside to pickle
- Coarsely grate the carrot (peel optional)
- Squeeze the juice from the remaining lime into the gochujang sauce
Last bits
- When the rice is cooked, reheat the empty saucepan with 1 tsp olive oil on medium-high heat. Once hot, add the grated carrot and cook for 3-4 mins, until softening
- Remove from the heat, then stir in the drained rice, edamame and half the sesame seeds. Season with a pinch of salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the rice and pickled cabbage between bowls, topped with the gochujang cod. Drizzle the remaining gochujang sauce over the cod
- Sprinkle over the remaining sesame seeds and spring onion to finish
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