Miso Baked Cod with Shaved Brussel Slaw - Brooke Kelly Nutrition

Ingredients

• 220g cod, boneless and skin removed
• 2 tablespoon white miso paste
• ½ teaspoon ground ginger
• 1 tablespoon pickled ginger syrup (or sub for 1 extra tablespoon maple syrup)
• 1 tablespoon rice wine vinegar
• 1 tablespoon maple syrup
• 1 tablespoon tamari
• 1 tablespoon toasted sesame oil
• 1 tablespoon cold water
• 1 cup brussel sprouts, outer leaves removed and shaved finely using a mandolin
• ¼ cup pickled red onion
• ½ avocado, cut into cubes
• 1 tablespoon rice vinegar
• 1 tablespoon white vinegar
• Pinch of salt
• 2 tablespoon Japanese Furikake seasoning