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Grilled miso fish with soy and sesame asparagus
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Marion Grasby's pantry is a passport to a world of flavors and memories.
Ingredients:
  • 60ml (1/4 cup) sake (see note)
  • 60ml (1/4 cup) mirin (see note)
  • 10.00 gm caster sugar
  • 75.00 gm shiro miso (see note)
  • 18.20 gm peanut oil, plus extra, to grease
  • 4 x 150g blue-eye trevalla fillets, pin-boned, skinned
  • 2 bunches asparagus, trimmed
  • Toasted sesame seeds, to serve
  • Steamed rice, to serve
  • 1 tsp sesame oil
  • 60ml (1/4 cup) soy sauce
  • 1 tsp grated ginger
  • 2 spring onions, finely sliced
  • 1.50 gm sesame seeds, toasted
Instructions:
  • In a saucepan over high heat, mix sake, mirin, and sugar. Simmer and stir for 1 minute until sugar dissolves. Whisk in shiro miso and peanut oil until smooth. Let cool in a large bowl in the refrigerator for 10 minutes.
  • Coat the fish with the flavorful miso marinade and let it rest at room temperature for 15 minutes.
  • In a small bowl, blend together oil, soy sauce, ginger, spring onions, and sesame seeds to create a flavorful soy and sesame dressing.
  • Preheat the grill to medium-high. Prepare the oven tray by lining it with foil, lightly greasing it with extra oil, and placing the fish on top. Grill for about 4 minutes on each side, or until the fish is slightly charred and just cooked.
  • Cook asparagus in a pot of boiling salted water for 2 minutes until tender. Drain and toss with half of the soy and sesame dressing for a flavorful finish.
  • Plate the asparagus, then place the fish on top and generously drizzle with the remaining dressing. Sprinkle sesame seeds over the steamed rice and serve alongside the fish.

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