Japanese Spiced Fish with Veggie Mash and Miso Aioli

Japanese Spiced Fish with Veggie Mash and Miso Aioli

Ready in 40 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 14, 2019.
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Ingredients

Veggie Mash

  • 200g kumara
  • 1 carrot
  • 1 tsp butter
  • 1 Tbsp milk
  • 1/2 pack baby spinach

Japanese Fish

  • 1 pack market fish
  • 1 pack Japanese spices

To Serve

  • 1/2 broccoli
  • 1 Tbsp miso mayo

Steps

  1. Cook mash Peel and dice kumara and carrot. Cook in a pot of salted water, with the lid on, for 30-35 minutes, until veggies are soft. Drain well and return to pot with butter, milk and a drizzle of sesame oil. Mash until smooth. Stir through spinach and season to taste.
  2. Prep fish and broccoli Pat fish dry, remove any remaining scales and bones. Season and toss in a bowl with Japanese spices. Cut broccoli into small florets.
  3. Cook fish Heat a drizzle of oil in a fry pan on medium-high heat. Cook fish for 2-3 minutes each side, depending on thickness, or until just cooked through. Rest, covered, reserve pan.
  4. Cook broccoli Return pan to high heat with a drizzle of sesame oil. Stir-fry broccoli for about 3 minutes, until tender and starting to char. Season.
  5. Serve veggie mash topped with Japanese fish, miso mayo and broccoli on the side.

Nutritional Information

Energy 2489 kj
595 kcal
Protein 42.1g
Carbohydrate 51.7g
Fat 22.2g