Ingredients:
150g/5½oz cod or haddock fillet, boneless
1 tbsp soy sauce
1 tbsp mirin
1 tsp rice vinegar
2 tsp sunflower oil
½ red pepper (60g/2¼oz), thinly sliced
1 small carrot (50g/1¾oz), thinly sliced
50g/1¾oz mangetout, thinly sliced
1 tsp toasted sesame seeds
few sprigs fresh coriander (optional)
Method:
Place the fish in a plastic food bag, add the soy, mirin and rice vinegar. Give it a good shake and refrigerate or freeze until ready to cook.
Preheat the grill to its hottest setting and line a small roasting tin with foil. Drain the fish, reserving the marinade. Put the fish on the foil and grill for 5 minutes, or until cooked through.
Meanwhile, heat a small wok or frying pan over a high heat and add the oil. Add the vegetables and stir-fry for 30 seconds. Add 2 tablespoons water and the reserved marinade and cook for 1–2 minutes, or until hot through.
Place the vegetables on a warm plate and top with the fish. Scatter over the sesame seeds and coriander, if using.
