This is the kind of dinner I can eat every week. Sometimes I use salmon fillets and add other veges to the bowl in place of asparagus. Use avocado, broccolini, kimchi, edamame beans, crushed toasted nori sheets and sliced radish.
Serves: 2
INGREDIENTS
400 grams firm white fish fillets (we used tarakihi)
ground pepper
MISO GLAZE
3 tablespoons white miso paste
1 tablespoon each runny honey and sriracha hot sauce
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 teaspoon sesame oil
SESAME STICKY RICE
1 cup sushi rice, well rinsed and drained
1 cup water
1 teaspoon each sea salt and sesame oil
2 spring onions, thinly sliced
MISO, TAHINI AND MAPLE DRESSING
3 tablespoons each white miso paste and lemon juice
2 tablespoons tahini
2 cloves garlic, roughly chopped
1 tablespoon rice wine vinegar
1 teaspoon each sesame oil, maple syrup and grated fresh ginger
METHOD
Line a baking tray with foil. Preheat the grill to its highest setting.
MISO GLAZE: Whisk the ingredients together in a shallow bowl. Add the fish to the glaze and turn to coat on both sides. Put the fish on the prepared baking tray and spread any remaining glaze over the top. Add a good grind of pepper. Put the tray two shelves down from the grill — otherwise the glaze will burn before the fish is cooked through. Cook the fish for about 4–5 minutes — cooking time will depend on the thickness of the fillets.
TO SERVE: Spoon the rice into a serving bowl, stir in half the sesame seeds and top with the fish. Scatter over the remaining sesame seeds. Arrange the asparagus alongside and drizzle with some Miso, Tahini and Maple Dressing or Kewpie mayo.
SESAME STICKY RICE: Put the rice, water, salt and sesame oil in a small pot that has a tight-fitting lid. Bring to a boil then give the rice a final stir to help keep it from sticking to the pot, cover and reduce the heat to low. Cook without lifting the lid for 20 minutes. Take off the heat and leave, still covered, for 10 minutes.
Fluff up the rice with a fork and stir in the spring onions.
MISO, TAHINI AND MAPLE DRESSING: Put all the ingredients in a deep bowl and blitz with a stick blender until smooth (or blitz in a small food processor)
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.