Sauteed Cod on Snow Peas and Cabbage with Miso Sesame Vinaigrette

Ingredients for Sauteed Cod on Snow Peas and Cabbage with Miso Sesame Vinaigrette

• 2 tablespoons seasoned rice vinegar

• 45ml water

• 2 tablespoons red or white miso (fermented soybean paste)

• 1 tablespoon sugar

• 1 tablespoon mirin (Japanese sweet rice wine)

• 2 tablespoons finely grated peeled fresh ginger

• 20ml nerigoma (Japanese sesame paste) or well-stirred tahini

• 45ml vegetable oil

• 2 tablespoons vegetable oil

• 2 garlic cloves, finely chopped

• 230g Savoy cabbage, very thinly sliced crosswise

• 230g napa cabbage, very thinly sliced crosswise

• 110g snow peas, very thinly sliced lengthwise

• 2 tablespoons vegetable oil

• 4 (140g) pieces cod fillet (3/4 to 1 inch thick)

How to make Sauteed Cod on Snow Peas and Cabbage with Miso Sesame Vinaigrette

Purée all vinaigrette ingredients in a blender until smooth.

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.

Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.

Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.