- 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
- 1Preheat oven to 200C. Stir miso, soy, mirin and half the ginger in a small saucepan over medium-high heat until smooth and set aside.
- 2Combine 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.
- 3Meanwhile, 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.
Shiro (white) miso paste is available from Japanese and Asian grocers and health food stores.