B00CU1W244_EBOK

ied fish with ginger
iso broth
COOK 20 mins
ate and fragrant broth, lightly scented with ginger
e oil, teams beautifully with firm white fish such
e, ling or snapper.
esame seeds in a small frying pan over medium heat
stirring, for 2–3 minutes until lightly golden.
tock, the white part of the spring onion, ginger, mirin
e oil in a saucepan and bring to the boil. Reduce the
immer, covered, for 10 minutes. Place the miso paste
ake ½ cup (125 ml) hot stock and add to the miso
ing until smooth. Repeat with another ½ cup (125 ml)
return the miso mixture to the saucepan. Bring to
point (being careful not to let it boil), then add the
. Cook for 2 minutes, then add the peas and corn
or a further 2 minutes until the asparagus is tender.
om the heat and season with white pepper.
, place a large non-stick frying pan over high heat and
cooking oil. Season the fish with salt and pepper
skin-side down, for 3 minutes, then turn and cook
inutes on the other side until cooked through (the
e will vary depending on the thickness of the fish).
ivide the vegetables among four shallow bowls and top