Name: Miso roast mulloway with sesame and sautéed greens
Yield: 4
Ingredients: 40 gm shiro miso (see note); 1 tbsp soy sauce; 1 tbsp mirin; 1 tbsp finely grated ginger; 50 ml grapeseed oil; 2 tsp sesame oil; 2 skinless mulloway fillets (about 400gm each); For sprinkling: roasted sesame seeds; 1 bunch each choy sum and gai lan, coarsely chopped; 3 spring onions, cut into rough 5cm lengths, plus extra, thinly sliced, to serve; 1 garlic clove, finely chopped, pickled ginger and steamed rice (optional), to serve

Ingredients

40 gm shiro miso (see note)

1 tbsp soy sauce

1 tbsp mirin

1 tbsp finely grated ginger

50 ml grapeseed oil

2 tsp sesame oil

2 skinless mulloway fillets (about 400gm each)

For sprinkling: roasted sesame seeds

1 bunch each choy sum and gai lan, coarsely chopped

3 spring onions, cut into rough 5cm lengths, plus extra, thinly sliced, to serve

1 garlic clove, finely chopped, pickled ginger and steamed rice (optional), to serve

Method

1.Preheat oven to 200C. Stir miso, soy, mirin and half the ginger in a small saucepan over medium-high heat until smooth and set aside.

2.Combine half of each oil in a large non-stick frying pan over medium-high heat, add fish and brown on both sides (1-2 minutes). Transfer to an oven tray lined with baking paper, brush thickly with miso glaze (you won’t need it all) and roast until cooked through (4-5 minutes), then scatter generously with sesame seeds.

3.Meanwhile, heat remaining oils in a large frying pan over medium-high heat, add greens and spring onion and stir-fry until just wilted (2-3 minutes), add garlic and remaining ginger and stir-fry until fragrant (30 seconds). Toss any remaining miso mixture through and serve greens with roast mulloway, pickled ginger and steamed rice.