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Sweet Soy Cod with Sriracha Broccoli

Recipe

The sticky soy glaze on this cod is a game-changer. It’s easy to make and served up with spicy broccoli and a good crunch of peanuts. A perfect high-protein speedy dinner.

Serves: 2 people   |   Cooking time: 25 minutes

MOB   |   Main

  

Ingredients

For the Cod:

  • 2 x 200g Cod Loins
  • 2 tbsp Soft Brown Sugar
  • 2 tbsp Light Soy Sauce
  • 1 tsp Five-Spice
  • 10g Fresh Ginger

For the Broccoli:

  • 250g Tenderstem Broccoli
  • 1 tbsp Mayonnaise
  • 1 tbsp Sriracha
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Lemon Juice
  • ½ tsp Soft Brown Sugar

For the Garnish:

  • 1 tsp Crushed Roasted Peanut
  • 1 tbsp Sesame Oil
  • 1 tsp Chilli Oil
  • Olive Oil
  • Salt

  

Method

  1. Heat the oven to 220°C.
  2. Grate the ginger and add to a small bowl. Add the brown sugar, soy sauce, five-spice and whisk together until the sugar has dissolved.
  3. Lightly season the cod with salt and place onto a foil-lined baking tray brushed with a little olive oil. Spoon over about 1 Tbsp of the sweet soy mix, then slide into the oven. Bake for 20 mins, basting the fish with more sauce every 3 mins. It should turn dark, caramelised and sticky. Once cooked, remove from the oven and let it rest for a couple of minutes.
  4. Meanwhile, bring a saucepan of salted water to the boil. Add the broccoli and cook for 2 mins until just tender. Drain and set aside.
  5. In a large bowl, stir the mayonnaise, sriracha, soy sauce, lemon juice, brown sugar until smooth. Add the warm broccoli and toss to coat in the dressing.
  6. Plate the cod alongside the dressed broccoli. Sprinkle with sesame seeds, a drizzle of chilli oil, and crushed peanuts. Serve with rice and dig in.