Miso pollock with cucumber & spring onion salad

• white miso paste↗2 tbsp tbsp
• low-sodium soy sauce↗1 tsp tsp
• rice wine vinegar↗4 tbsp tbsp
• pollock fillets g

  fillets

• spring onions↗1

  sliced diagonally

• cucumber

  peeled into strips with a potato peeler

• beansprout140g/ 5oz g
• radishes↗100g/ 4oz g

  sliced

• red chilli↗1

  chopped (deseeded if you like)

• limes↗3

  2 juiced, 1 cut into wedges

• sesame oil↗1 tsp tsp

Step-by-step instructions

1. 1

   Mix together the miso paste, soy sauce and half the vinegar. Cover the fish in the marinade and leave for at least 15 mins, or ideally overnight in the fridge.

2. 2

   Mix the spring onions, cucumber, beansprouts and radishes. Make a dressing with the chilli, lime juice and remaining vinegar. Pour over the salad and set aside while you cook the fish.

3. 3

   Heat the sesame oil in a frying pan and cook the fish for 3-4 mins each side. Remove and transfer to a plate. Tip the marinade into the pan, bring to the boil and boil rapidly to reduce by half. Pour over the fish and serve with the salad.