Cod With Soy Greens & Coconut Rice

Recipe courtesy of Waitrose

Serves 2
Total Time
20 Minutes
350g of cod loin
2 tbsp of milk
2 tbsp of reduced salt soy sauce
2 tsp of clear honey
230g pack of asparagus, trimmed
1 pak choi, quartered lengthways
250g pack of Tilda Coconut Steamed Basmati Rice
Step 1

Halve the cod loin and place into a small frying pan with the milk. Cover with a lid or foil and cook gently for eight to ten minutes until thoroughly cooked. Combine the soy sauce and honey in a small bowl to make a dressing.

Step 2

Cook the asparagus in boiling water for three minutes until just tender. Place the pak choi on top, cover with a lid and cook for a further two minutes. Drain well.

Step 3

Cook the rice according to pack instructions. Divide between serving plates and spoon the vegetables and drained fish on top. Serve drizzled with the soy dressing.

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