- 2 onion
- 2 carrot
- A thumb of turmeric
- 4 garlic cloves
- 80g brown rice miso
- 300g pearl barley
- 1 green cabbage
- 4 hake fillets
- Sea salt
- Freshly ground pepper
- 700ml boiling water
- Vegetable peeler
- Deep frying pan or large pan with lid
- Measuring jug
- 1.
Fill and boil your kettle. Peel and finely chop the onion and carrot. Peel and grate the turmeric (see our turmeric tip) and garlic.
- 2.
Pop all the veg into a deep frying pan or large pan on a medium heat. Tip in the pearl barley. Stir in the brown rice miso with a good pinch of salt and pepper. Pour in 700ml hot water from the kettle and pop on a lid. Simmer for 15 mins till the barley is nearly cooked.
- 3.
While the barley cooks, finely shred half the green cabbage (see our tip for your leftover cabbage half) discarding any really thick or dry stems.
- 4.
When the barley has cooked for 15 mins, stir in the shredded cabbage. Place the hake fillets on top and pop a lid back on the pan. Cook for 7-8 mins, till the hake is cooked through – it should be opaque and flake easily if you press the thickest part of a fillet with the back of a fork.
- 5.
Lift the hake out of the pan onto a plate. Taste the barley and add more salt or pepper if you think it needs it. Divide between a couple of warmed bowls and top with a hake fillet each to serve.
- Tip
Yellow Alert
Turmeric is a colourful character, so prepare it on a glass board or one you can wash up straight away. You can also wear gloves and an apron to keep your hands and clothes stain free. - Tip
Extra, Extra
Your leftover cabbage half will keep in the fridge for up to 3 days. You can shred it and add it to soups, stews or stir-fries – or turn it into a tangy quick-pickled treat. We’ve got the step-by-steps ready and waiting for you, just search for Quick Pickling on abelandcole.co.uk/recipes