600 g, (4 x 150g white fish fillets)
300 g, cut into small florets
2 medium, thinly sliced
2 clove(s), crushed
2 tsp, grated
2 individual, thinly sliced
1 tbs, to serve
1 medium, wedges, to serve
- Preheat oven to 200°C. Line a large baking tray with baking paper. Combine soy sauce, miso and honey in a small bowl. Place the fish on the prepared tray and brush with the soy sauce mixture. Bake for 10-15 minutes or until the flesh flakes easily when tested with a fork.
- Meanwhile, heat the oil in a wok over medium-high heat. Stir-fry broccoli and carrot for 3 minutes. Add garlic and ginger and stir-fry for 1 minute or until fragrant. Add stock and bring to the boil. Cook, stirring occasionally, for 2 minutes or until vegetables are tender.
- Sprinkle the fish with shallot. Serve with the vegetables and lime wedges.