Quick & Easy

Miso-glazed fish with crisp asian salad

Miso-glazed fish with Crisp Asian SaladAustralian Women's Weekly


Miso-glazed fish
Asian salad


1.Mix miso paste, rice vinegar, mirin, sugar and soy in saucepan. Cook over medium heat for 3 minutes. Remove from heat and set aside until cooled.
2.Place raw fish in ceramic or glass dish. Pour cooled glaze over fish. Cover with cling wrap and refrigerate for 30 minutes.
3.Meanwhile, to make asian salad, in a medium bowl toss together sugar snap peas, snow peas, wombok, capsicum, bean shoots, mint and coriander. Preheat oven to 220°C (200°C fan-forced).
4.To make dressing, in a small bowl mix rice vinegar, soy, sesame oil and balsamic vinegar. Pour over salad and toss well.
5.Put marinated fish in baking dish lined with paper. Bake for 10 minutes. Sprinkle with sesame seeds. Serve with salad.

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