Miso pumpkin with black sesame fish
Pumpkin and white miso puree topped with steamed choy sum and black sesame fish.
600 g, diced
680 g, (4x170g) white fish fillets
35 g, (1/4 cup) black variety
1 x 3 second spray(s)
- Preheat oven to 220°C. Place pumpkin on a baking tray and lightly spray with oil. Bake for 15 minutes or until soft.
- Meanwhile, heat oil in a large frying pan over medium heat. Dip one side of fish fillets in black sesame seeds. Cook fish sesame-side up for 2-3 minutes, then flip and cook for another 2-3 minutes or until cooked through.
- Using a food processor, process pumpkin with miso paste and 1 tbs water until smooth. Season. Place fish on top of miso pumpkin puree.
SERVING SUGGESTION: Steamed choy sum. TIP: If black sesame seeds are unavailable, use regular sesame seeds.