Grilled miso fish with Asian greens and rice

Serves: 4

Time to make: 35 mins , plus 1-2 hrs marinating

Ingredients

2 teaspoons salt-reduced soy sauce
2 tablespoons mirin
1 teaspoon castor sugar
2 tablespoons white miso paste
600g firm white fish fillets such as hoki, cut in 3cm-wide strips
3 cups steamed brown rice
1 teaspoon sesame oil
4 cups sugar snap peas or green beans
4 cups baby bok choy, shredded
2 tablespoons lemon juice
fresh coriandercilantroX, to serve

Instructions

Stay Awake

1 Place soy, mirin and sugar in a small pan and place over a medium-high heat. Add miso paste and whisk for 2 minutes until mixture is smooth and combined. Pour mixture into a bowl and cool.

2 Once cooled, add fish to mixture and turn to ensure fillets are covered completely. Cover bowl with plastic wrap and place in fridge to marinate for 1-2 hours.

3 Preheat oven grill to high and line a tray with tinfoil. Place fish pieces on tray and cook under grill for about 5-10 minutes until there is caramelisation and fish is just cooked through.

4 Meanwhile, cook rice in a pot following packet directions. Add sesame oil to a wok over a high heat then add sugar snap peas and bok choy, quickly stir-frying for 2 minutes until vegetables are bright green and tender-crisp. Add lemon juice at end of cooking and stir through. Add rice and stir to combine.

5 Serve rice and greens on individual plates topped with fish and sprinkled with coriander.

Variations

Make it gluten free: Use gluten-free soy sauce and check mirin and miso paste and gluten free.

Nutrition Info (per serve)

Calories 403 cal

Kilojoules 1690 kJ

Protein 31 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 55 g

Sugar 8 g

Dietary fibre 8 g

Sodium 480 mg

Calcium 110 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.