Pan-Fried Fish with Smashed Miso Kumara, Greens and Chilli Dressing

Steps

1. oven to 180°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss kumara with miso paste and a drizzle of olive oil on prepared tray. Roast for 15 minutes until tender and just starting to caramelise.
3. In a small bowl, combine spring onion, sweet chilli sauce, lemon juice, vinegar, fish/soy sauce, water and coriander. Mix well.
4. Place bok choy and beans in a large, heat-proof, bowl and cover with boiling water. Cover with a plate, leave for 5 minutes then drain.
5. Combine Asian fish spice, flour and a pinch of salt on a small plate or shallow dish. Pat fish dry with paper towels and remove any remaining scales or bones. Dust fish in flour mix and shake off excess. Heat a drizzle of olive oil in a small fry-pan (preferably non-stick) on medium to high heat. Cook fish for 1–2 minutes each side or until golden and just cooked, adding more oil if needed.
6. Place cooked kumara in a medium bowl with butter (if using) and gently crush with a potato masher or fork.
7. Spoon smashed miso kumara and vegetables onto a plate, top with fish and spoon over dressing.