Prep time15 min15 minute, + 15 mins marinating time\r\n
+ 15 mins marinating time\r\n
Whether it's for a wholesome family dinner or intimate meal with friends, this miso blue grenadier recipe will impress. Drizzled with a miso sauce and served with a pickled cucumber salad, it’s a great fish recipe to keep up your sleeve.
Ingredients
1 1/2 tbs miso paste
1 1/2 tbs lime juice
1 tbs honey
1 tbs soy sauce
3 tsp sesame oil
2 garlic cloves, crushed
2 tbs vegetable oil
4 (about 200g each) boneless blue grenadier fish fillets
Steamed rice, to serve
Toasted black sesame seeds, to serve
Coriander leaves, to serve
Lime wedges, to serve
Pickled cucumber salad
1/4 cup (60ml) rice wine vinegar
1 tbs caster sugar
1/2 tsp salt
2 Lebanese cucumbers, seeded, peeled into ribbons
2 spring onions, thinly sliced
1/2 red chilli, finely chopped (optional)
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
To make the pickled cucumber salad, combine the vinegar, sugar and salt in a bowl. Stir until sugar dissolves. Add the cucumber and toss to coat. Set aside, stirring occasionally, for 15 mins to allow the flavours to develop. Drain the cucumber and place in a bowl. Add the spring onion, coriander and chilli, if using, and toss to combine.
Step 2
Combine the miso, lime juice, honey, soy sauce, sesame oil and garlic in a shallow bowl, stirring until miso dissolves.
Step 3
Heat the vegetable oil in a large frying pan over medium-high heat. Cook the fish for 3-4 mins each side or until just cooked through. Transfer to a plate. Add the miso mixture to the pan with 1/3 cup (80ml) water. Bring to the boil and cook, stirring occasionally, for 1 min.
Step 4
Divide the rice and pickled cucumber salad among serving plates. Top rice with the fish and drizzle with miso mixture. Sprinkle with sesame seeds and coriander leaves. Serve with lime wedges.
Prep time15 min15 minute, + 15 mins marinating time\r\n
+ 15 mins marinating time\r\n
Ingredients
1 1/2 tbs miso paste
1 1/2 tbs lime juice
1 tbs honey
1 tbs soy sauce
3 tsp sesame oil
2 garlic cloves, crushed
2 tbs vegetable oil
4 (about 200g each) boneless blue grenadier fish fillets
Steamed rice, to serve
Toasted black sesame seeds, to serve
Coriander leaves, to serve
Lime wedges, to serve
Pickled cucumber salad
1/4 cup (60ml) rice wine vinegar
1 tbs caster sugar
1/2 tsp salt
2 Lebanese cucumbers, seeded, peeled into ribbons
2 spring onions, thinly sliced
1/2 red chilli, finely chopped (optional)
Method
Step 1
To make the pickled cucumber salad, combine the vinegar, sugar and salt in a bowl. Stir until sugar dissolves. Add the cucumber and toss to coat. Set aside, stirring occasionally, for 15 mins to allow the flavours to develop. Drain the cucumber and place in a bowl. Add the spring onion, coriander and chilli, if using, and toss to combine.
Step 2
Combine the miso, lime juice, honey, soy sauce, sesame oil and garlic in a shallow bowl, stirring until miso dissolves.
Step 3
Heat the vegetable oil in a large frying pan over medium-high heat. Cook the fish for 3-4 mins each side or until just cooked through. Transfer to a plate. Add the miso mixture to the pan with 1/3 cup (80ml) water. Bring to the boil and cook, stirring occasionally, for 1 min.
Step 4
Divide the rice and pickled cucumber salad among serving plates. Top rice with the fish and drizzle with miso mixture. Sprinkle with sesame seeds and coriander leaves. Serve with lime wedges.
