Miso Marinated Tarakihi with Soy Braised Butternut Squash, Bok Choy and Jasmine Rice
Miso is a traditional Japanese seasoning that is delicious with fish. Accompanied with butternut squash and bok choy, this fish dish will be sure to please.
Ingredients
200 grams jasmine rice
6 grams Sesame seeds, roasted
2 tablespoons Dry white wine or sake
For the fish:
15 grams Soy sauce
15 grams Miso paste
15 ml Lemon juice
30 grams Mirin
2 Tarakihi fillets
For the squash:
400 grams Butternut squash, peeled and diced into 1cm x 1cm pieces
30 grams Soy sauce
30 grams Mirin
15 grams Ginger, peeled and finely sliced
2 Bok Choy, quartered lengthways
5 grams Sesame oil
Method
Preheat the oven to 200°C. Line a baking tray with baking paper
Put 1 tablespoon of the soy sauce, miso, lemon juice and 2 tablespoons of the mirin into a smallbowl and mix well
Place the fish pieces on the baking paper lined tray. Brush the miso mixture evenly over both sidesof the fish. Reserve
Place the rice into a saucepan and add enough water to come 1cm above the level of the rice
Bring to a boil, then move to your smallest stove element, cover and turn the heat to the lowestsetting. Cook without uncovering for any reason for 20mins. Remove from the heat and withoutuncovering, allow to stand for 5 mins. Uncover and gently fluff up the rice with a fork. Reserve
Put the butternut, soy sauce, mirin, the ginger and 2 tablespoons of Dry white wine into asaucepan and bring to the boil. Cover and simmer for 6 mins or until the butternut is tender. Addthe bok choy, cover and simmer for 4 mins or until the thick stalk of the book chop is tender but stillcrisp. Drizzle over the sesame oil
Meanwhile, put the fish in the oven for about 5 mins or until the miso mixture is bubbling and thefish just cooked. The length of time for this will vary depending on how thick the fish is
Serve the fish and vegetables on the rice with the sesame seeds sprinkled over everything