Whole snapper in miso and black pepper

SERVES 4 // PREP TIME 25 MINS // COOK 40 MINS (PLUS MARINATING, COOLING)

White (shiro) miso has a mild, delicate flavour and is easily adaptable. Its sweet taste makes it ideal for marinades, soups, dressings and sauces.

125 ml (½ cup) cooking sake

125 ml (½ cup) mirin

100 gm brown sugar 200 gm white miso

1 ½ tsp cracked black pepper, plus extra to serve

2 whole snapper (900gm each), cleaned and scaled, skin scored Steamed snake beans and snow pea tendrils, to serve

1 For miso marinade, place sake, mirin, sugar and miso in a small saucepan and bring to the boil. Cook until reduced by half (7 minutes). Remove from heat and cool to room temperature.

2 Place fish on a large non-reactive tray and brush all over and inside cavity of fish liberally with miso marinade and season to taste. Refrigerate uncovered for 3 hours to marinate.

3 Preheat oven to 240°C fan-forced. Place fish on a large baking tray lined with baking paper, brush with leftover marinade and roast, basting occasionally, until fish begins to caramelise and blacken and is cooked (40 minutes).

4 Divide beans among serving platters, top with fish and snow pea tendrils and season with cracked black pepper.

Shiro miso has a mild, delicate flavour and is easily adaptable. Its sweet taste makes it ideal for marinades and soups.

Snapper Plate, napkins, brass salad servers and glassware, all from The DEA Store. PREVIOUS PAGES Large bowl (with pork), small bowls (with miso) and soup spoon, all from The DEA Store. Bowl (with pickles) from Robert Gordon. Linen tablecloth from Shibori. All other props stylist’s own.