Miso chicken & rice soup
Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions
Wild salmon with coconut chutney & green pilau
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tsp rapeseed oil
- 1 onionsliced
- 25g gingercut into thin matchsticks
- 2 garlic cloveschopped
- 1 green chillideseeded and sliced
- ⅔ small pack coriander
- handful mint leaves
- 20g creamed coconut
- 1 limezested and 1/2 juiced
- 50g brown basmati rice
- 2 x 100g skinless wild salmon filletsthawed if frozen
- head of spring greens(about 175g), stalks trimmed, finely shredded (remove outer leaves if tough)
- 125g frozen peas
- 1 tbsp ground coriander
Nutrition: per serving
- kcal553
- fat21g
- saturates8g
- carbs51g
- sugars13g
- fibre11g
- protein34g
- salt0.2g
Method
step 1
Heat oven to 200C/180C fan/ gas 6. Heat the oil in a large non-stick wok and add the onion, ginger, garlic and chilli. Cook briefly over a high heat to mix everything, then cover and leave to cook gently for about 10 mins until the onions are soft. Scoop two spoonfuls of the mixture into a bowl, add the coriander, mint, coconut, lime zest and juice with 1 tbsp water and blitz to a purée with a stick bender.
step 2
Meanwhile, boil the rice for 20 mins, then drain.
step 3
Spread half the coconut mixture over the fish and wrap up in a parcel of foil. Bake for 10 mins.
step 4
Carry on cooking the onions, uncovered this time, until they start to brown. Add the spring greens and stir-fry for a few mins until softened. Add the rice and peas with the ground coriander and cook until the veg is tender. If the mixture starts to stick, add 1 tbsp water. Stir through the remaining coconut mixture, then serve with the fish.
