The Mail on Sunday

Miso fish with spinach rice

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SERVES 4 | PREP 5 MINS | COOK 15 MINS PERSONALPO­INTS: 9-12

• 75g miso paste

• 1 tbsp soy sauce

• 2 tbsp mirin

• 1 tbsp caster sugar

• 2 tsp sesame oil

• 4 x 120g white fish fillets

• 2 x 250g packs microwavea­ble brown rice

• 250g frozen spinach

• 200g edamame beans

• 200g Tenderstem broccoli

• 90g pickled ginger

1. Put a large foil-lined baking tray under the grill. Preheat

grill to high. Combine miso, soy sauce, mirin, sugar and sesame oil in a medium bowl. Add fish and turn to coat.

2. Carefully remove the hot baking tray from under grill and arrange fish on the tray. Grill for 6-8 minutes on one side or until fish is just cooked through (be careful that the coating on the fish doesn’t burn). 3. Meanwhile, fill and boil the kettle. Pour the boiling water into a large saucepan, add broccoli and return to boil over a high heat for 3-5 minutes. Microwave the rice, spinach and edamame beans according to the pack instructio­ns. Combine rice, spinach and edamame

beans in a large bowl. Serve the fish with the spinach rice, broccoli and pickled ginger.

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