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