3 1⁄2 teaspoons (20g) miso
1 tablespoon mirin
1 tablespoon extra virgin olive oil
1 x 7-ounce (200g) skinless cod fillet
1⁄8 cup (20g) red onion, sliced
3⁄8 cup (40g) celery, sliced
2 garlic cloves, finely chopped
1 Thai chili, finely chopped
1 teaspoon finely chopped fresh ginger
3⁄8 cup (60g) green beans
3⁄4 cup (50g) kale, roughly chopped
1 teaspoon sesame seeds
2 tablespoons (5g) parsley, roughly chopped
1 tablespoon tamari (or soy sauce, if not avoiding gluten)
1⁄4 cup (40g) buckwheat
1 teaspoon ground turmeric
Mix the miso, mirin, and 1 teaspoon of the oil. Rub all over the cod and leave to marinate for 30 minutes. Heat the oven to 425oF (220oC).
Bake the cod for 10 minutes.
Meanwhile, heat a large frying pan or wok with the remaining oil. Add the onion and stir-fry for a few minutes, then add the celery, garlic, chili, ginger, green beans, and kale. Toss and fry until the kale is tender and cooked through. You may need to add a little water to the pan to aid the cooking process.
Cook the buckwheat according to the package instructions together with the turmeric.
Add the sesame seeds, parsley, and tamari to the stir-fry and serve with the buckwheat and fish.
