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Miso blue grenadier with pickled cucumber salad

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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.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + 15 mins marinating time\r\n
Miso Blue Grenadier with Pickled Cucumber Salad

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 small Lebanese cucumbers, seeded, peeled into ribbons
  • 2 spring onions, thinly sliced
  • 1/2 long red chilli, finely chopped (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. Step 2

    Combine the miso, lime juice, honey, soy sauce, sesame oil and garlic in a shallow bowl, stirring until miso dissolves.

  3. 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.

  4. 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.