Crispy Japanese Fish with Miso Edamame Smash & Nori Chips

Crispy Japanese Fish with Miso Edamame Smash & Nori Chips

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, August 30, 2020.
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Fish pan-fried in Japanese ginger spices, nori salt kumara chips, edamame smash and miso aioli.

Ingredients

Chips

  • 400g kumara, cut into chips
  • 1 carrot, cut into chips
  • 1/2 tsp sesame with nori salt
  • 1 drizzle of oil

Smash

  • 1/2 broccoli, finely chopped
  • 1/2 pack edamame beans
  • 1 Tbsp miso aioli
  • 1 tsp soy sauce

Fish

  • 300g market fish
  • 1 pack Japanese ginger spices
  • 1 drizzle of oil

To Serve

  • 1 Tbsp miso aioli
  • 1/2 tsp sesame with nori salt

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil.
  2. Prep & cook chips. Prep kumara and carrot and toss with first measure of sesame nori salt and oil on a lined oven tray. Cook for about 25 minutes or until tender and golden.
  3. Prep & cook smash. Prep broccoli. Add broccoli and edamame to pot of boiling water and cook for about 6 minutes, until tender. Drain, return to pot and lightly smash. Fold through first measure of miso aioli and soy sauce and season to taste with salt and pepper.
  4. Prep fish. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, season with salt and toss in a large bowl with Japanese ginger spices.
  5. Cook fish. Heat oil in a large fry-pan on medium-high heat. Cook fish for 2-3 minutes each side depending on thickness, or until just cooked through.
  6. Serve. Smash topped with fish and remaining miso aioli. Serve chips on the side and season with remaining sesame nori salt.

Nutritional Information

Energy 2835 kj
678 kcal
Protein 52.1g
Carbohydrate 60.9g
Fat 23.4g