B00CU1W244_EBOK

1 SERVE =
2 units protein
2 units vegetables
¼ unit fat
Pan-fried fish
and miso brot
SERVES 4 PREP 15 mins
2 teaspoons sesame seeds
3 cups (750 ml) Chicken Stock (see
page 209) or salt-reduced fish stock
3 spring onions, trimmed, white part sliced, green
part finely sliced on
the diagonal
2 tablespoons finely chopped ginger
1½ tablespoons mirin
½ teaspoon sesame oil
2 tablespoons white miso paste
2 bunches asparagus, trimmed,
cut into 5 cm lengths
1 cup (120 g) frozen peas
1 × 410 g tin baby corn, drained,
halved lengthways
cooking oil spray
800 g white fish fillets (such as
blue-eye, ling or snapper), skin
and bones removed
1 cup (80 g) bean sprouts
1
2
3
4
This delicate and fragra
and sesame oil, teams b
as blue-eye, ling or snap
Place the sesame seeds
and toast, stirring, for 2–3
Place the stock, the whit
and sesame oil in a sauc
heat and simmer, covere
in a bowl. Take ½ cup (12
paste, mixing until smoo
stock, then return the mi
simmering point (being c
asparagus. Cook for 2 mi
and cook for a further 2 m
Remove from the heat an
Meanwhile, place a large
spray with cooking oil. Se
and cook, skin-side down
for 1–1½ minutes on the
cooking time will vary de
To serve, divide the veget