Miso Mayo Fish
This recipe is simple and a great way to cook fish for a crowd, as there is no fiddly last-minute frying.
Combine the miso, mirin, soy, and grated ginger. Put the fish in a shallow dish, pour over half the marinade and and gently rub into the fish. Leave to marinate for at least 10 min.
Heat oven to 200℃. Line a roasting dish with baking paper, put fish on top. Stir the Kewpie mayo into the remaining marinade and gently spoon this over the top of the fish fillets. Bake for around 7 min until fish is cooked through and the topping is golden.
Scatter with thinly chopped sliced spring onions, and serve with your favourite Asian Greens.
1 Tbsp Urban Hippie miso
3 Tbsp mirin
2 Tbsp soy sauce
2cm piece ginger, peeled and grated
4 fish fillets (you choose, works equally well for white and more oily fleshed fish)
5 Tbsp Kewpie mayo
Spring onions, thinly sliced, to serve