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.
Miso Cod with Carrot Mash & Pak Choi
Our flaky, sustainably sourced cod stands up brilliantly to a miso-ginger marinade, sweetened with maple syrup. Plate over a bed of vitamin A-rich crushed carrots, flavoured with ginger and fragrant sesame oil. Don't forget the sizzling pak choi and fresh-cut spring onions to finish.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp rice wine vinegar (use half)
- 2 tbsp sesame oil (use half) (Sesame)
- 1 chilli (use half)
- 1 cod fillet (skin off) (Fish)
- 4cm fresh ginger (use half)
- 1 spring onion (use half)
- 2 pak choi
- 2 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 5 carrot
- 2 tbsp maple syrup (use half)
Nutritional Information
Calories: 703
Protein: 46g
Carbs: 79g
Fat: 26g
Ingredients
- 2 tbsp maple syrup
- 2 tbsp rice wine vinegar
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 2 cod fillets (skin off) (Fish)
- 4cm fresh ginger
- 1 chilli
- 5 carrot
- 1 spring onion
- 2 tbsp sesame oil (Sesame)
- 2 pak choi
Nutritional Information
Calories: 556
Protein: 42g
Carbs: 47g
Fat: 24g
Miso Cod with Carrot Mash & Pak Choi
Our flaky, sustainably sourced cod stands up brilliantly to a miso-ginger marinade, sweetened with maple syrup. Plate over a bed of vitamin A-rich crushed carrots, flavoured with ginger and fragrant sesame oil. Don't forget the sizzling pak choi and fresh-cut spring onions to finish.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a medium saucepan filled with salted hot water to a boil. Roughly dice the carrots into 2cm cubes (peel optional), then add to the saucepan. Boil for 18-20 mins, until soft, then drain.
- Make the marinade. Finely chop the chilli (remove the seeds for less heat). Finely chop or grate the ginger. In a small bowl, mix the maple syrup, miso, vinegar, half the chilli (to taste), half the sesame oil, half the ginger and 1 tbsp water. Add the cod and leave to marinate.
- Quarter the pak choi lengthways. Heat a frying pan with 1 tsp oil on medium-high heat. Add the pak choi and cook for 2 mins, until deep golden brown. Add a splash of water, cover with a lid and cook for 2-3 mins, until soft. Season with sea salt and black pepper.
- Thinly slice the spring onion. Transfer the cod and the marinade onto a lined baking tray. Bake for 10-12 mins, or until cooked through.
- Return the cooked carrots to the saucepan and roughly mash with the remaining sesame oil, ginger and a pinch of black pepper.
- To serve, spoon the carrot mash onto warm plates and top with the pak choi and miso cod. Drizzle over any cod cooking juices. Garnish with spring onion and the remaining chilli (to taste).
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