donals-top-recipes

Soy Brined Cod with Cauliflower & Garlic Greens

January 13

This Soy Brined Cod with Cauliflower & Garlic Greens is a modern take on comfort food—packed with umami and fresh, vibrant flavors. The miso-soy marinade gives the cod a deep savory richness, while the cauliflower rice offers a lighter, gluten-free twist on traditional rice. The warm slaw adds a punch of color and crunch, balanced by the slight saltiness of sesame oil and soy. Perfect for a quick, healthy weeknight meal with a gourmet touch, this dish brings together simplicity, flavor, and a touch of finesse.

Serves 4
30 minutes, plus marinating time

Method

1. Mix the soy, miso and mirin together in a small saucepan, bring to the boil and add the sugar, mixing until the sugar has dissolved and then leave to cool.
2. When cool, place the fish fillets into the mixture and leave for at least 1 hour to marinate - you can leave overnight if you have the time.
3. When ready to cook, drain the fish from the marinade and pat dry with kitchen paper. Place them into the air fryer to cook for 7-10 minutes at 180°C / 350°F , until cooked through and flaky.
4. Slice the cucumber and sprinkle with a little salt and sesame oil. Place into a sieve set over a bowl. Leave it to one side whilst you prepare everything else.
5. For the cauliflower rice, place the butter into a large frying pan over a medium high heat and add the garlic and ginger. Fry for a few minutes, then add in the grated cauliflower and a good pinch of salt. Cook, stirring, for 5 minutes, until the cauliflower is tender and fragrant.
6. In a separate pan, add the sesame oil and green beans and fry with a lid on for 3 minutes. Add in the shredded Brussels sprouts, pak choi and sliced garlic and cook for a further 3 minutes until the vegetables are tender. Add the soy sauce and allow to bubble for a minute or two, then remove from the heat and stir through the coriander and a pinch of sesame seeds.
7. Serve the slaw, fragrant cauliflower and fish with the salted cucumber and some extra sesame seeds sprinkled on top.

4 cod loin fillets, about 5-7 oz each

3 ½ tbsp light soy sauce

3 ½ tbsp miso

3 ½ tbsp mirin

2 tbsp superfine sugar

1 cucumber, thinly sliced

Sesame oil, to drizzle

For the cauliflower rice:

2 tbsp butter

3 garlic cloves, peeled and finely chopped

1-inch piece of ginger, peeled and finely chopped

1 small head cauliflower, grated on the coarse side of a box grater

For the warm slaw:

1 tbsp sesame oil

3 ½ oz green beans, cut in half lengthways

3 ½ oz Brussels sprouts, shredded

1 head pak choi, shredded

2 garlic cloves, thinly sliced

1 tbsp light soy sauce

Small handful of cilantro, roughly chopped

Sesame seeds, to serve

Sea salt and freshly ground black pepper

4 cod loin fillets, about 150 -200g each

50ml light soy sauce

50g miso

50ml mirin

2 tbsp caster sugar