Cod With Soy Greens & Coconut Rice
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
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.
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.
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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