Miso-glazed cod with avocado and radish salad, tofu dressing and pickled daikon


Try this simple herb and miso coating on fried cod, and serve with a Japanese inspired salad and quick pickles.


For the cod

For the pickled daikon

For the salad

  • 1 nashi pear, peeled and cut into pieces
  • 2 baby turnips, cut in half
  • ¼ cucumber, seeds removed and cut into pieces
  • ¼ bunch pink radish, cut in half
  • 1 avocado, peeled and cut into pieces

For the dressing

To serve