This Japanese way of cooking fish is very simple and produces beautifully cooked fish – crisp on the outside, soft in the middle. Items such as Miso paste are really easy to get nowadays and are sold by almost all supermarkets. The recipe is courtesy of The Good Food Channel.
Ingredients
- 4 X 180g pieces firm white fish fillet, such as snapper, line-caught bass or organically farmed cod, skinned
- 2 tbsp white miso paste
- 2 tsp sugar
- 2 tsp lemon juice
- 2 tsp extra virgin olive oil
To Serve
- finely shredded spring onions
- sesame seeds
- steamed rice
- steamed green vegetables, such as baby pak choi and asparagus
Preparation Method
- Place the fish on a lightly oiled baking tray
- Preheat the grill to high
- Stir the miso paste, sugar, lemon juice and olive oil together in a bowl to combine
- Brush the fish with the miso mixture and place the tray under the grill for 5-7 minutes until the fish is cooked through
- Serve at once, sprinkled with shredded spring onions and sesame seeds. Accompany with steamed rice and green vegetables