School holidays = healthy people. That’s going to be my mantra over the coming weeks, as I have decided there have been enough little bugs through our doors this year. To help that cause, I’m going to cook fresh, beautiful stuff that just oozes vitality and health. Well that’s the plan anyway.
To kick it off, here’s a really simple, quick, light dish that is perfect for nights when you don’t have much time. Which is most weeknights really. It’s been adapted from a Bill Granger recipe – Miso fish with spring onions & sesame seeds, from his book feed me now which I love and refer to regularly. I actually didn’t make it with the kids in mind – but in hindsight it might go down well. I would just need to perform greenery subterfuge.
Miso fish ready to eat
Recipe
These quantities are for 2, using pretty large fillets. I used beautiful perch fillets, but you could us any firm white fish like snapper or blue-eye. Whatever looks fresh when you’re shopping.
Ingredients
2 x firm white fish fillets
2 tablespoons miso paste (Bill used white, but I only had brown)
2 teaspoons sugar (I used brown)
2 teaspoons lemon juice
2 teaspoons olive oil (I actually did one of olive oil, and one of sesame oil)
1 bunch Asian greens
1 red chilli, chopped finely (with seeds or without – whatever level of heat you prefer)
Couple of handfuls of chopped coriander
Spring onions, finely shredded
Sesame seeds, toasted
Steamed rice
Soy sauce and sesame oil (drizzled over at the end)
Greens chopped, waiting for the heat.
What to do
The fish: crank the griller up to high. Get a baking tray and lightly oil it. I put foil on mine to make cleaning up easier. In a bowl, mix up the miso, sugar, lemon juice and oil (sesame and/or olive) together. Put the fish on the baking tray and brush it with the miso mixture. It should be a decent coating of the mixture.
Cooking: put the fish tray under the griller and cook until the fish is cooked through. Mine took about 12 minutes – but this time will vary depending on the size of your fillets and heat of the griller. I would keep checking on them.
The greens: whilst the fish is cooking, get the greens ready to go. I chopped mine as I prefer smaller chunks rather than whole – but whatever you prefer. Blanch them for a few minutes in boiling water, drain and then arrange on a large platter. Drizzle sesame oil and soy sauce over them, then toss some of the sesame seeds, coriander and the chilli over them.
Voila: put the fish on the top of the greens – doesn’t matter if the fillets break up a little – in fact it looks just as good. Drizzle more sesame oil and soy sauce over the fish, sprinkle with sesame seeds, spring onions and coriander. Serve with steamed rice and just feel the goodness.
