Karengo-Crusted Fish with Ponzu Broccoli and Miso Soup

Karengo-Crusted Fish with Ponzu Broccoli and Miso Soup

Ready in 25 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, July 26, 2015.

Wasabi mayonnaise and karengo seaweed-crusted fish with Ponzu Broccoli and Miso Soup



  • 1 cup jasmine rice
  • 1 1/2 cups water
  • 1/2 teaspoon salt


  • 1 head broccoli
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon rice wine vinegar (or white wine or cider vinegar)


  • 300g fish fillets
  • 1/4 cup mayonnaise
  • 1/2 - 1 teaspoon mayonnaise
  • 1 spring onion, green part, finely sliced
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons karengo flakes
  • 1 tablespoon sesame seeds


  • 3 sachets miso paste
  • 2 1/4 cups boiling water
  • 1 spring onion, white and green part separated, finely sliced, to serve


  1. oven to 230°C. Line an oven tray with baking paper
  2. Combine rice, water and salt in a pot and bring to the boil. As soon as it boils, cover with tight fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered for a further 8 minutes. Do not lift lid at any time during cooking.
  3. While rice is cooking, prepare rest of the meal; cut broccoli into small florets and stems into 0.5cm strips; in a small bowl, combine soy sauce, lemon juice and rice wine vinegar to make ponzu sauce. Set aside.
  4. Pat fish dry with paper towels, removing any remaining scales or bones and place on prepared tray. In a small bowl, mix mayonnaise, wasabi, spring onion (green part), breadcrumbs, karengo flakes and sesame seeds together well. Divide between fish fillets, pressing down firmly to coat and form a crust. Bake upper rack for about 6 minutesthen increase oven to grill and cook a further 1 minute until crust is golden and fish is just cooked. Bring a full kettle to the boil.
  5. Heat a drizzle of oil in a fry-pan or wok on high heat. Stir-fry broccoli florets and stalks for 2–3 minutes until bright green and tender, adding 3–4 tablespoons water to steam. Pour over half the ponzu sauce, toss.
  6. Put each sachet of miso paste into a mug and cover with about ¾ cup boiling water. Stir well and sprinkle with spring onion (white part).
  7. Spoon rice onto plates and top with a piece of fish. Serve broccoli on side and drizzle over remaining ponzu sauce. Serve miso soup on the side and garnish dish with spring onion (green part).

Nutritional Information

Energy 2583 kj
617 kcal
Protein 39.0g
Carbohydrate 57.6g
Fat 24.7g