Name: Miso-glazed fish with crisp asian salad
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 4
Ingredients: Miso-glazed fish; 1/2 cup white miso paste; 3 tablespoon rice vinegar; 2 tablespoon mirin (rice wine); 1 tablespoon sugar; 1 teaspoon light soy sauce; 4 small blue eye trevalla fillets; 1/4 cup sesame seeds, toasted; Asian salad; 80 gram sugar snap peas; 80 gram snow peas; 1/2 baby wombok (chinese cabbage), shredded; 1/2 green capsicum, cut into strips; 100 gram bean shoots; handful fresh mint and coriander; Dressing; 3 tablespoon rice vinegar; 1 tablespoon light soy sauce; 1 teaspoon sesame oil; 1 teaspoon balsamic vinegar

Miso-glazed fish with crisp asian salad

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Serves 4

Prep

10M

Cook

13M

Total

23M

Ingredients

Miso-glazed fish

1/2 cup white miso paste

3 tablespoon rice vinegar

2 tablespoon mirin (rice wine)

1 tablespoon sugar

1 teaspoon light soy sauce

4 small blue eye trevalla fillets

1/4 cup sesame seeds, toasted

Asian salad

80 gram sugar snap peas

80 gram snow peas

1/2 baby wombok (chinese cabbage), shredded

1/2 green capsicum, cut into strips

100 gram bean shoots

handful fresh mint and coriander

Dressing

3 tablespoon rice vinegar

1 tablespoon light soy sauce

1 teaspoon sesame oil

1 teaspoon balsamic vinegar

Method

1.Mix miso paste, rice vinegar, mirin, sugar and soy in saucepan. Cook over medium heat for 3 minutes. Remove from heat and set aside until cooled.

2.Place raw fish in ceramic or glass dish. Pour cooled glaze over fish. Cover with cling wrap and refrigerate for 30 minutes.

3.Meanwhile, to make asian salad, in a medium bowl toss together sugar snap peas, snow peas, wombok, capsicum, bean shoots, mint and coriander. Preheat oven to 220°C (200°C fan-forced).

4.To make dressing, in a small bowl mix rice vinegar, soy, sesame oil and balsamic vinegar. Pour over salad and toss well.

5.Put marinated fish in baking dish lined with paper. Bake for 10 minutes. Sprinkle with sesame seeds. Serve with salad.

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