Miso butter is good, but miso butter with roasted nori, sesame and ginger is better. It works wonders with pan-fried snapper here, but serve it with any kind of fish, or on steak or roasted vegetables.
- 525 gm (3 bunches) broccolini, trimmed
- 2 tsp sesame oil
- 4 pink snapper fillets (about 180gm each), skin on, pin-boned
- Grapeseed or other neutral-flavoured oil, for drizzling
- 1 spring onion, cut into julienne
- Lemon wedges, to serve
- 2 nori sheets
- 2 tbsp roasted sesame seeds
- 150 gm unsalted butter, softened
- 30 gm shiro (white) miso paste
- 2 tsp finely grated ginger
- Finely grated rind of 1 lemon
- 1For nori-miso butter, gently toast nori sheets over an open flame until crisp (5-10 seconds). Cool briefly (1-2 minutes), then tear into pieces and transfer to a food processor. Process until finely chopped (1-2 minutes), then combine with remaining ingredients in a small saucepan over low heat and heat gently to melt butter. Keep warm.
- 2Cook broccolini in a large saucepan of boiling salted water until tender (2-3 minutes). Drain, toss with sesame oil and season to taste.
- 3Heat a large non-stick frying pan over medium-high heat. Pat snapper dry with paper towels, then drizzle with grapeseed oil and season to taste. Add to pan skin side-down, top with a piece of baking paper, weight with a heavy pan, and fry until skin is crisp (2 minutes). Turn over and fry until snapper is just cooked through (1-2 minutes). Divide broccolini and snapper among plates, spoon over nori-miso butter, top with spring onion and serve with lemon wedges.