Miso-Spiced Fish Skewers

A miso glaze turns an ordinary fish skewer into something a bit more punchy. Togarashi powder (7 Spice Seasoning) is found in most supermarkets, and adds a chilli buzz.

SERVES 6

FOR THE MARINADE:

6tbsp miso paste

3tbsp mirin

½tsp chilli powder

Juice of 1 lemon

6 x 150g (5oz) firm white fish fillets, thickly sliced FOR THE DRESSING:

100g (3½ oz) crème fraiche 1tsp togarashi powder TO SERVE:

½ red cabbage, sliced 2 heads red chicory, leaves removed

Lemon wedges

Thai basil, optional, to serve

1 Preheat the grill to 240°C.

To make the marinade, mix together the miso, mirin, chilli powder and ½ the lemon juice. rub over the fish steaks, and thread each one on to a skewer. Leave to marinate for 10-20 mins.

2 For dressing, combine the crème fraiche, remaining lemon juice and togarashi powder.

3 Grill the skewers for 2-4 mins to cook through.

Divide cabbage and chicory leaves between plates, drizzle with the dressing, add the fish skewers and serve with lemon wedges and Thai basil.

Per Serving: 190 calories, 8g fat (5g sat fat), 4g carbohydrates