Grilled miso fish with spinach rice
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.
Brown rice microwave packet
¼ cup(s), (75g)
4 medium, (4 x 150g)
Cooked frozen spinach
200 g, pods
90 g, (1/3 cup)
- 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.
- 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).
- 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.
SERVING SUGGESTION: Steamed broccolini.TIPS: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead. You can use 1 cup (120g) frozen baby peas instead of edamame pods. Timesaver: To save juggling items in the microwave, fill and boil the kettle and pour boiling water over edamame in a large heatproof bowl. Set aside for 3 minutes. Drain.