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Cheegay of fish

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A really tasty light soupy stew – serve with rice for a complete meal.
Serves
2
Prep
10 minutes
Cook
10 minutes
Each 335g serving contains (excludes serving suggestion)
KCal
133
Carbs
1.8g
Fibre
2.3g
Protein
4.1g
Fat
2.9g
Saturates
0.40g
Sugars
1.6g
Salt
1.90g
Portion Fruit & Veg
0
Ingredients
Ingredients
250g cod fillet, cubed
1 tsp sesame oil
5cm piece dried seaweed
2 spring onions, sliced
2 shiitake mushrooms, sliced
450ml fish or vegetable stock
25g baby leaf spinach
25g Chinese leaves, chopped
1 tsp red miso
freshly ground black pepper
Method
  1. Season the fish and sprinkle with the sesame oil.
  2. Simmer the seaweed, spring onion, mushroom and stock for 5–6 minutes.
  3. Add the remaining ingredients and simmer for 3–4 minutes until the fish and vegetables are cooked. Serve.
Chefs tips
  • Dried seaweed is available from good health food shops and some supermarkets. Low in fat and highly nutritious, there are lots of varieties and add great flavour to a dish.
  • You could use salmon, fresh tuna, haddock or prawns instead of cod.
  • For a vegan version, use extra shiitake mushrooms and some tofu.
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