Sesame Miso-Orange Grilled Fish

Sesame Miso-Orange Grilled Fish

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 18, 2017.

With edamame, ginger celery and choy sum.


Ingredients

BROWN RICE CELERY SALAD

  • 3/4 cup Japanese brown rice
  • 1 cup water
  • ¼ teaspoon salt
  • 3 stalks celery
  • 1 carrot
  • 1 courgette
  • ½ bag frozen, shelled edamame beans

SESAME MISO-ORANGE GRILLED FISH

  • 600g fish fillets
  • 1 tablespoon white miso paste
  • 15g sesame seeds
  • Zest of ½ orange
  • 2 teaspoons finely grated ginger

ORANGE VINAIGRETTE

  • Juice of 1 orange
  • ½ teaspoon sesame oil
  • 2 teaspoons soy sauce

TO SERVE

  • 1 bunch choy sum
  • ½ teaspoon sesame oil
  • ½ teaspoon soy sauce

Steps

  1. oven to high grill. Line two oven trays with baking paper.
  2. Combine rice, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. While rice is cooking, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and place on first prepared tray. In a small bowl, mix together miso paste, sesame seeds, orange zest and ginger and set aside.
  4. In a medium bowl, combine all orange vinaigrette ingredients. Thinly slice celery; peel carrot; grate courgette and carrot. Place in bowl with vinaigrette and set aside. Trim ends from choy sum, roughly slice stalks and leaves and set aside, keeping stalks and leaves separate.
  5. When rice is steaming, evenly spread miso mixture over fish fillets and place edamame on second prepared tray. Grill both (fish on upper rack, above edamame) for 4–5 minutes, until fish is cooked through and edamame are hot.
  6. Heat sesame oil in a large fry-pan on medium heat. Stir-fry choy sum stalks for 1-2 minutes, until just tender. Add leaves and soy sauce and cook for a further 1 minute, until wilted. Fluff up cooked rice and add to bowl with vegetables, along with edamame. Season to taste and toss to combine.
  7. spoon brown rice celery salad onto plates and top with sesame miso-orange grilled fish. Serve choy sum on the side.

Nutritional Information

Energy 1666 kj
398 kcal
Protein 41.8g
Carbohydrate 40.5g
Fat 7.1g