Skin on Market fish, Asian salad and miso dressing

Serves 4
Prep time: 20 minutes
Cook time: 10 minutes

600 gm market fish skin on bone out (John dory, Mirror dory, Salmon)
Salt/pepper
Olive oil

Miso dressing
1 tbsp miso paste
1 tbsp rice vinegar
1 tbsp maple syrup
2 tbsp Lee Kum Kee sesame oil
1 tbsp  sesame seeds
2 tbsp lemon juice

Asian salad
½ cup cherry tomatoes, halved
½ courgette, peeled lengthways
¼ cup mint leaves
100gm bean sprouts
1 spring onion, thinly sliced
1 cup corn kernels
100gm firm tofu, diced

½ cup crispy shallots, to garnish
1 chilli, sliced, to garnish

Method:

  1. Place fish skin side down on the bench, make sure all scales are removed. Turn over fish and gently score the skin with the tip of your knife. Portion fish into even cooking size portions. Season fish just before cooking.
  2. For the dressing combine the dressing ingredients in a small mixing bowl and whisk together.
  3. To prepare the salad place washed radish, tomato, mint leaves, courgette, bean sprouts and spring onions in a large bowl, add corn and diced tofu.
  4. Heat a large pan with oil on a medium-high heat, place seasoned fish, skin side down, in the pan and cook for 3-4 minutes before turning fillet over (cooking time will depend on the thickness of the fillet).  Once turned leave for another 1-2 minutes.  Remove fish from pan and drizzle with lemon juice.
  5. Dress salad with miso dressing, top with crispy shallots and chilli and serve immediately.

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