Grilled miso fish with Asian greens and rice
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free soy sauce and check mirin and miso paste and gluten free.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 8g
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