Grilled miso fish with spinach rice
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Traditional Japanese flavours throughout this dish will definitely be enjoyed by all. The pickled ginger packs a great amount of zing which brings all the components together.
Ingredients
Brown rice microwave packet
250 g
Miso paste
¼ cup(s), (75g)
Soy sauce
1 tbs
Mirin seasoning
2 tbs
Caster sugar
1 tbs
Sesame oil
2 tsp
Ling, raw
4 medium, (4 x 150g)
Cooked frozen spinach
250 g
Edamame beans
200 g, pods
Pickled ginger
90 g, (1/3 cup)
Instructions
1
Place a large foil-lined baking tray under grill. Preheat grill on high. Combine miso, soy sauce, mirin, sugar and oil in a medium bowl. Add fish and turn to coat.
2
Carefully remove hot baking tray from under grill. Arrange fish on tray. Grill for 6–8 minutes on 1 side or until fish is just cooked through (watch that dressing doesn’t burn).
3
Meanwhile, microwave rice, spinach and edamame following packet instructions until heated through. Remove and discard edamame pods. Combine rice, spinach and edamame in a large bowl. Serve fish with spinach rice and pickled ginger.
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