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Photo of Grilled miso fish with spinach rice by WW

Grilled miso fish with spinach rice

Total Time
30 min
15 min
15 min
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

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)


  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.


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.