Sticky Sesame Cod with Japanese-style Broth

Ingredients

Contains: soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 100g/3½oz cod
• 1 tsp sesame oil
• 2 tsp soy sauce
• 2 tsp honey
• 1 tsp sesame seeds
• ½ pint chicken stock
• 1 tbsp soy sauce
• ½ tsp chilli
• 50g/1¾oz peas
• 3 tbsp coriander

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). In a small bowl, whisk the 2 tsp soy sauce, the honey and the sesame oil to make a glaze.

2. Pat the cod dry and place it in a small oven dish. Brush the cod all over with the glaze and scatter the sesame seeds on top.

3. Roast the cod for 12 to 15 minutes, until the flesh is opaque and flakes easily or reaches 145°F (63°C) in the thickest part.

4. While the cod roasts, pour the chicken stock into a small saucepan with the 1 tbsp soy sauce and the chilli. Bring to a simmer over medium heat.

5. Add the peas to the simmering broth and cook for 3 to 4 minutes, until tender. Add a splash of water if the broth reduces too much.

6. Stir the coriander into the broth. Spoon the broth into a serving bowl, lay the sesame cod on top and serve hot.