Grilled miso fish with Asian greens and rice

Serves: 4
Time to make: 35 mins , plus 1-2 hrs marinating

Total cost: $ 17.24 / $ 4.31 per serve

(at time of publication)

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

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.

Nutrition Info (per serve)

Kilojoules 1690kJ

Calories 403cal

Protein 31g

Total fat 5g

–Saturated fat 1g

Carbohydrates 55g

–Sugars 8g

Dietary fibre 8g

Sodium 480mg

Calcium 110mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.