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Black cod with wild rice salad
Fruit and vegetables
½ tsp very finely chopped fresh root
ginger
¼
cucumber
, chopped
4
radishes
, sliced
4
spring onions
, chopped
5 sheets nori
seaweed
, toasted and shredded
½
avocado
, sliced, to serve
Tins, packets and jars
50g/1¾oz cooked
wild rice
100g/3½oz cooked
sushi rice
100g/3½oz edamame beans, blanched
Cooking ingredients
50g/1¾oz white
miso
paste
3 tbsp granulated
sugar
3 tbsp
rice wine
vinegar
2 tbsp light
soy sauce
1 tbsp runny
honey
½ tsp
wasabi
1 tbsp toasted
sesame oil
2 tsp
sesame seeds
, toasted
Meat, fish and poultry
50ml/2fl oz
mirin
2 x 250g/9oz
cod
, preferably thick cut
Other
50ml/2fl oz sake
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