Crispy-Skin Fish with Kumara Ginger Mash and Miso Broth

Steps

1. a medium pot of salted water to the boil.
2. Cook kumara and ginger in pot of boiling water for 12-15 minutes, until very soft. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper and set aside, covered to keep warm.
3. Pat fish dry with paper towels and remove any remaining scales or bones. With a sharp knife, score the skin at 1cm intervals, then season with salt and pepper and set aside.
4. When kumara is almost ready, begin to prepare the miso broth. Heat broth in a medium pot, once it has boiled add miso paste and mix to dissolve. Add edamame beans and cook for 1-2 minutes.
5. Add cabbage and baby spinach to pot with broth, turn off heat and season to taste with salt and pepper. Set aside and keep warm until ready to serve.
6. Heat a drizzle of oil in a medium fry-pan over medium-high heat. Cook fish, skin-side-down, for 2-3 minutes, until golden. Flip and continue cooking for a further 1 minute, or until just cooked. Remove from pan and set aside.
7. divide kumara between shallow bowls, positioning it off centre. Spoon vegetables into bowls, next to kumara, then divide broth between bowls. Top with crispy fish and sprinkle over sesame seeds, pickled ginger and spring onions.