40 gmshiro miso (see note)1 tbspsoy sauce1 tbspmirin1 tbspfinely grated ginger50 mlgrapeseed oil2 tspsesame oil2skinless mulloway fillets (about 400gm each)For sprinkling:roasted sesame seeds1 bunch eachchoy sum and gai lan, coarsely chopped3spring onions, cut into rough 5cm lengths, plus extra, thinly sliced, to serve1garlic clove, finely chopped, pickled ginger and steamed rice (optional), to serve
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.
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.
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.
Note Shiro (white) miso paste is available from Japanese and Asian grocers and health food stores.