Katsu Fish with Miso Salad and Wasabi Aioli

Katsu Fish with Miso Salad and Wasabi Aioli

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, May 6, 2018.

If you don’t have a non-stick frypan, just use a little bit more oil.



  • 1 cup frozen peas
  • ½ telegraph cucumber
  • 1 watermelon radish
  • ¼-½ red onion
  • 1 carrot
  • 80g miso dressing
  • ½ bag baby spinach
  • ½-1 tsp sesame oil
  • 1-1½ tsp rice wine vinegar


  • 600g market fish
  • 1 egg
  • 80g wholemeal breadcrumbs
  • 2 tsp oil


  • 80g wasabi aioli


  1. Bring a small pot of salted water to the boil.
  2. Cook peas in pot of boiling water for 1-2 minutes, until bright green and tender. Drain, rinse under cold water and leave to drain well.
  3. Pat fish dry, remove any remaining scales or bones and season. Cut any larger fillets in half.
  4. Whisk egg in a shallow bowl with a pinch of salt and place breadcrumbs in a second shallow bowl. Dip fish into egg, shaking off excess, then add to breadcrumbs and turn to coat. Set aside.
  5. Heat half the oil in a large, non-stick fry-pan on medium heat. Cook fish, in two batches, for 2-3 minutes each side (depending on thickness), until just cooked through. Reduce heat if crumb starts to burn. Use remaining oil for second batch. Season fish when cooked.
  6. Cut cucumber in half lengthways and thinly slice; dice radish 1cm; very thinly slice onion; grate carrot.
  7. Place chopped veggies in a large bowl, along with cooked peas and all remaining miso salad ingredients. Just before serving, toss well to combine and season to taste.
  8. To serve, divide miso salad between plates. Top with katsu fish and dollop over wasabi aioli.

Nutritional Information

Energy 1868 kj
446 kcal
Protein 37.0g
Carbohydrate 11.1g
Fat 27.8g