B00CU1W244_EBOK

n-fried fish with ginger
d miso broth
15 mins COOK 20 mins
s delicate and fragrant broth, lightly scented with ginger
sesame oil, teams beautifully with firm white fish such
lue-eye, ling or snapper.
ce the sesame seeds in a small frying pan over medium heat
toast, stirring, for 2–3 minutes until lightly golden.
ce the stock, the white part of the spring onion, ginger, mirin
sesame oil in a saucepan and bring to the boil. Reduce the
t and simmer, covered, for 10 minutes. Place the miso paste
bowl. Take ½ cup (125 ml) hot stock and add to the miso
te, mixing until smooth. Repeat with another ½ cup (125 ml)
ck, then return the miso mixture to the saucepan. Bring to
mering point (being careful not to let it boil), then add the
aragus. Cook for 2 minutes, then add the peas and corn
cook for a further 2 minutes until the asparagus is tender.
ove from the heat and season with white pepper.
nwhile, place a large non-stick frying pan over high heat and
ay with cooking oil. Season the fish with salt and pepper
cook, skin-side down, for 3 minutes, then turn and cook
1–1½ minutes on the other side until cooked through (the
king time will vary depending on the thickness of the fish).
erve, divide the vegetables among four shallow bowls and top