Pan-fried fish fillets with miso steamed greens

Serves 4

½ cup dashi (see pantry notes)

1 Tbsp naturally fermented white miso paste 1 tsp light soy sauce

2 Tbsp sesame oil

2.5cm piece of fresh ginger, peeled and finely

shredded

4 heads broccolini

4 baby bok choy, halved lengthwise

25g butter

4 white fish fillets, boned

2 Tbsp sesame seeds, toasted

1

Pour the dashi into a small saucepan and 2 3 warm. Remove from the heat and whisk in the miso paste and soy sauce, whisking until smooth.

Using a frying pan with well-fitting lid or wok with a lid, heat the sesame oil over medium heat. Add the ginger and cook until fragrant, stirring continuously. Add the broccolini and bok choy, cut side down and cook for 1-2 minutes, turning once. Reduce the heat to low and pour in the dashi mixture. Place on the lid and cook until the vegetables are tender. Test by inserting a small sharp knife into the broccolini stalk. 4 5 Meanwhile, heat a large frying pan over medium heat. Add 25g butter to the pan and as the butter sizzles, add the fish fillets. Cook fish turning once until just cooked through — 2 minutes each side, but this will depend on the thickness of the fish. Place cooked vegetables with their juices in a serving bowl and sprinkle over the toasted sesame seeds. Serve with pan-fried fish. Cooked white or brown rice would add extra nutrition for growing children. Other vegetables can be added, such as sliced cauliflower florets, spinach and their stalks, silverbeet or rainbow chard.