Miso Glazed Market Fish with Rice and Orange Salad

Miso Glazed Market Fish with Rice and Orange Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 30, 2018.
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Ingredients

Jasmine Rice

  • 1½ cups jasmine rice
  • 2¼ cups water

Miso Mayo (adults)

  • ¼ tsp miso glaze
  • 2 Tbsp mayonnaise

Fish

  • 450g market fish

Remaining miso glaze

  • 1 tsp water

Orange Salad

  • 1½ tsp soy sauce
  • 1 tsp rice wine vinegar
  • ¼ tsp brown sugar
  • ½ tsp sesame oil
  • ½ telegraph cucumber
  • 1 carrot
  • ½ cos lettuce
  • 1 orange

To serve

  • 1 packet sesame seeds

Steps

  1. Cook Rice Combine rice, water and a good pinch of salt in a medium pot and bring to the boil. As soon as it boils cover with a tight fitting lid, reduce heat to lowest heat and cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift the lid during cooking.
  2. Prepare mayo In a small bowl, mix first measure of miso glaze with mayo and set aside for serving.
  3. Prepare fish Preheat oven grill to high. Pat fish dry. Cut any larger fillets in half. Lay flat on a lined oven tray. Mix remaining miso glaze with water in the pottle. Brush over fish fillets.
  4. Cook fish When rice is steaming, place fish on middle rack of oven and grill for 6-9 minutes (depending on thickness), until fish is cooked through.
  5. Prepare Salad In a large bowl, combine soy sauce, vinegar, sugar and sesame oil. Cut cucumber in half lengthways and thinly slice; grate carrot; roughly chop lettuce; peel and dice orange.
  6. To serve, Spoon ¾ cup of cooked rice into each bowl, top with fish and salad. Dollop over miso mayo (for adults) and sprinkle with sesame seeds.

Nutritional Information

Energy 1591 kj
380 kcal
Protein 26.2g
Carbohydrate 47.9g
Fat 8.9g