- 2 cod fillets
- 1 tbsp sesame seeds
- A head of pak choi
- A head of broccoli
- A 50g sachet of hoisin sauce
- 1 tbsp tamari
- A pinch of dried chilli flakes
- 4 tsp olive oil
- 100ml boiling water
- Baking tray
- Wok or deep frying pan
- Measuring jug
Heat your oven to 180°C/Fan 160°C/Gas 4. Line a baking tray with foil and brush it with 2 tsp oil. Place the cod fillets on the tray, skin side down.
Press ½ tbsp sesame seeds onto each fillet, covering the top as much as you can. Bake for 10-15 mins till the cod is opaque and flakes easily when pressed with a fork.
While the cod cooks, separate the pak choi leaves and slice the stalks. Shred the larger leaves. Trim the broccoli and break into florets.
Warm 2 tsp oil in a wok or deep frying pan. Add the broccoli and pak choi stalks. Stir fry for 5-6 mins till the veg start to soften and char a little.
Add the hoisin sauce to the pan with 1 tbsp of the tamari and a pinch of dried chilli flakes. Pour in 100 ml boiling water.
Stir fry for another 3-4 mins till the veg are tender. Add the pak choi leaves and stir fry for another 1-2 mins till they’re just wilted.
Taste the stir fried veg and add a little more tamari if you think it needs it. Serve the cod with the stir fried greens and some more chilli flakes, if you like.
Add your leftover sesame seeds and a pinch of chilli flakes to vegetables before roasting, or toss with cooked noodles and stir fried veg. Two tasty ways to use up your leftover sachets.