• 5 tbsp reduced salt dark soy sauce
  • 1 star anise
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • ¼ tsp ground cinnamon
  • 500g boneless cod fillets
  • 1 tbsp vegetable oil
  • 1½ tbsp fresh ginger, grated
  • 1 clove garlic, crushed
  • 1 large red chilli, seeds removed and chopped
  • 200g tenderstem broccoli, cut roughly into 4cm pieces
  • 1 Chinese leaf lettuce, finely shredded
  • 200g pak choi, stems removed and sliced
  • ½ tbsp sesame oil
  • 1 lime, quartered, to serve


  1. 1

    Preheat the oven to 200°C/gas mark 6. Mix 4 tbsp soy sauce with the star anise, fish sauce, palm sugar and cinnamon. Pour the mix over the cod and place in a pot with a covered lid. Bake for 10-12 minutes or until the fish is just cooked – it should be just flaking and translucent.

  2. 2

    While the fish is cooking, heat the vegetable oil in a wok over a medium-high heat. Add the ginger, garlic and chilli and cook for 1 minute, stirring to prevent them from burning. Add the broccoli with a splash of water and cook for 2 minutes or until just softened. Add the Chinese leaf lettuce and pak choi and cook for a further 2 minutes, then add the sesame oil and the remaining soy sauce.

  3. 3

    Once the fish is cooked, move it to a plate and keep warm. Place the pot with the sauce back on the hob over a medium heat and cook for 3 minutes until thick and sticky.

  4. 4

    Divide the greens between 4 plates then top with the cod, pouring over the glaze from the cooking pot. Serve with a wedge of lime on each plate.

Nutritional Details

Each serving provides
  • Energy 829kj 198kcal 10%
  • Fat 5.5g 8%
  • Saturates 0.9g 5%
  • Sugars 8.6g 10%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 234kj/56kcal

Each serving provides

10.4g carbohydrate 2.4g fibre 25.5g protein

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