Honey and Miso Haddock with Fried Rice

Honey and miso haddock with a side of fried rice
  • 4 servings
  • 15 minutes to prepare
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Ingredients

  • 4 Booths Atlantic Haddock Fillets
  • 1 tbsp white miso
  • 1 heaped tsp gochujang
  • 2 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp ginger, grated
  • 2 tbsp light soy sauce
  • 1 bunch of asparagus
  • 1 Pak Choi
  • 1 tsp Nigella seeds, to garnish
  • 2 spring onions, finely sliced
  • For The Fried Rice:
  • 2 packets of ready to cook rice
  • 75g toasted cashew nuts
  • 3 eggs, beaten
  • Handful of chives, chopped

Instructions

Method

  1. Heat the oven to 180°C/160°Fan/356°F/Gas Mark 4.
  2. Whisk together the miso, gochujang, honey, rice wine, ginger and soy sauce in a small bowl.
  3. Lay the fish fillets in a 9 x 13” baking dish and brush with the miso glaze. Add the asparagus and Pak Choi around the fish and bake for 15 to 20 minutes or until it reaches an internal temperature of 57°C/135°F.
  4. Remove from the oven and rest in the dish for 5 minutes before serving.
  5. Heat the rice per the pack instructions, transfer to a pan and on a high heat add the egg and cashew nuts to the rice until cooked.
  6. Garnish with a sprinkling of nigella seeds and spring onions.

Chef’s Tip:

This works really well with salmon and cod.

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