sticky sesame cod with japanese style broth.

lately i've been dreaming about the sesame seed, sesame oil and soy sauce combo - i just can't get enough of it. this recipe was inspired by bbc good food - slightly changed and using soya beans instead of peas. well they are more japanese afterall :) 

i used to just nibble on soya beans as a snack with a sprinkle of salt - then they somehow seemed to disappear from most supermarkets! so when i was reunited with them again in the freezer aisle my love for them was of course rekindled. so onto the recipe...

begin by marinating the cod, or other preferred white fish, with one tablespoon of sesame oil, one of honey, two of sesame seeds and two of soy sauce.
marinate for 15 minutes.

you next steam the fish for 12 minutes. i actually don't have a steamer (sad face - does anyone have any recommendations?) so i instead wrapped it in foil and baked for around 15 minutes. luckily it kept all the yummy juices in.

meanwhile, you make the japanese broth. this is made up of 1/2 pint chicken stock, one tablespoon of soy sauce and 1/2 a teaspoon of chilli flakes... for which i used my trusty very lazy chilli. (it's actually brilliant and keeps for 12 weeks!) 

you let that infuse in a saucepan on a medium heat for five minutes and then add the peas (soya beans) and coriander. cook for just a couple of minutes and pour into a bowl.

pour into a bowl and lay the cod on top of the broth. i couldn't believe how filling this was and honestly only afterwards did it dawn on me that it was carb free. i'd guess around 300-400 calories though of course is probably high in salt and could be healthier with low salt soy sauce and stock.

i also tried this with chicken and udon noodles which was lovely. if you liked this, you might also like the sesame seared beef stir fry i made last month. 

do you have any japanese inspired, soya bean or asian broth recipes to share? i'd love to hear them xx