- 4 mulloway fillets (about 200gm each)
- 60 ml (¼ cup) mild-flavoured oil, such as grapeseed
- 2 tsp sesame oil
- 6 spring onions, white parts thinly sliced, green parts trimmed and reserved
- 2 tsp finely grated ginger
- 350 gm sushi rice
- 2 tbsp soy sauce
- 50 ml brown rice vinegar mixed with 3 tsp caster sugar
- 2 tbsp gomasio, or to taste (see note), plus extra, to serve
- To serve: steamed edamame (optional)
- 100 gm miso paste
- 60 ml (¼ cup) each sake and mirin
- 1½ tbsp soy sauce
- 30 gm caster sugar
- 1 tsp finely grated ginger
- 1For miso glaze, stir ingredients in a small saucepan over medium-high heat, bring to the boil and cook until slightly thickened (1-2 minutes). Set aside to cool (5 minutes).
- 2Preheat oven to 200C. Coat mulloway with miso glaze and allow to marinate (10-15 minutes).
- 3Heat half the oils in a saucepan over medium-high heat, add the white part of spring onions and ginger, and stir until tender (1-2 minutes). Add rice, soy sauce and 450ml water, bring to the boil, cover tightly, reduce heat to medium and cook until rice is tender (13 minutes). Remove from heat and stand covered for 10 minutes. Add vinegar mixture and gomasio, stir and season to taste.
- 4Heat remaining oils in a large frying pan over medium-high heat. Add mulloway, cook until starting to caramelise (1-2 minutes), turn and cook for another minute, then transfer to an oven tray and roast until just cooked through (2-3 minutes).
- 5Add 2 tbsp miso glaze to frying pan with 150ml water, bring to the boil, stirring, add spring onion greens, stir until wilted (1-2 minutes), remove.
- 6Serve sesame rice with mulloway and pan juices spooned over, top with spring onion greens, with gomasio and edamame to the side.