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Roast fish with Japanese pickled vegetables and miso dressing

January 6, 2009 (Last Updated: January 11, 2019)

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Roast fish with Japanese pickled vegetables and miso dressing

Serves: 6

Cooking Time: 20 mins + extra for steeping

Ingredients

Pickle
100ml rice wine vinegar
250ml (1 cup) water
30ml (2 tbsp) mirin
15ml (1 tbsp) sea salt
60ml (¼ cup) sugar
500g green cabbage
1 medium carrot, julienned
250g button or shiitake mushrooms
3 green onions, slivered
5ml (1 tsp) white sesame seeds, toasted
5ml (1 tsp) soy sauce
Dressing
1 garlic clove, halved
15ml (1 tbsp) miso
7,5ml (1½ tsp) mustard
15ml (1 tbsp) rice vinegar
30ml (2 tbsp) olive oil
salt, to taste
600g fresh line fish (firm white fish such as hake will work well)
10ml (2 tsp) white sesame oil
sprouts, to garnish
lime, to garnish

Instructions

For the pickle, bring the vinegar, water, mirin, salt and sugar to the boil. Add the vegetables, then remove from the heat. Add the sesame seeds and soy sauce, and leave to steep for at least 5 hours.

Preheat the oven to 190°C.

For the dressing, rub the inside of a bowl with the garlic. Add the miso and beat with a whisk as you add the mustard and vinegar. Add the olive oil in drops and keep whisking to emulsify the dressing. Season, then chill in a tightly covered container until needed.

Place the fish skin-side up on a baking tray and rub it with the sesame oil. Place the tray on the top shelf in the oven and roast for about 5 minutes. The fish should be opaque yet firm.

Drain the pickle and place a dollop on each plate. Top with the fish and the miso dressing. Garnish with sprouts and lime, and serve.