Friday - - RECIPE CARDS -

Prep time 20 mins Cook­ing time 30 mins Serves 4 IN­GRE­DI­ENTS 4 fish fil­lets (about 200g each) 4 tbsp mild-flavoured oil such as grape­seed 2 tsp sesame oil 6 spring onions, white parts, thinly sliced, green parts trimmed and re­served 2 tsp finely grated ginger 350g sushi rice 2 tbsp soy sauce 50ml brown rice vine­gar, mixed with 3 tsp caster sugar 2 tbsp go­ma­sio* or to taste, plus ex­tra to serve MISO GLAZE 100g miso paste 4 tbsp dis­tilled vine­gar 2 tsp gran­u­lated sugar 1½ tbsp soy sauce 30g caster sugar 1 tsp finely grated ginger METHOD For miso glaze, stir in­gre­di­ents in a saucepan over medium heat. Cook un­til slightly thick­ened, 1-2 mins. Set aside to cool, 5 mins. Pre­heat oven to 200°C. Coat fish with miso glaze and al­low to mar­i­nate, 10-15 mins. Heat half the oils in a saucepan over medium heat, add the white part of the spring onions and ginger. Stir for 1-2 mins. Add rice, soy sauce and 450ml wa­ter, bring to the boil, cover tightly, re­duce heat to medium and cook un­til rice is cooked, 13 mins. Re­move from heat and stand cov­ered for 10 mins. Add vine­gar mix­ture and go­ma­sio, stir and sea­son. Heat re­main­ing oils in a fry­ing pan over medium heat. Add fish, cook un­til it starts caramelis­ing 1-2 mins, turn and cook for an­other minute, then trans­fer to an oven tray and roast un­til just cooked, 2-3 mins. Add 2 tbsp miso glaze to fry­ing pan with 150ml wa­ter, bring to the boil, stir­ring, add spring onion greens, stir un­til wilted, 1-2 mins, re­move. Serve sesame rice with fish. Pour pan juices over, top with spring onion greens and go­ma­sio. *If go­ma­sio is not avail­able, crush to­gether toasted sesame seeds with salt.

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