Miso roast mulloway with sesame and sauteed greens

Ingredients

40 gm shiro miso

1 tbsp soy sauce

1 tbsp mirin

1 tbsp finely grated ginger

50 ml grapeseed oil

2 tsp sesame oil

2 skinless mulloway fillets (about 400gm each)

For sprinkling: roasted sesame seeds

1 bunch each choy sum and gai lan, coarsely chopped

3 spring onions, cut into rough 5cm lengths, plus extra, thinly sliced, to serve

1 garlic clove, finely chopped, pickled ginger and steamed rice (optional), to serve

Directions

Preheat oven to 200C. Stir miso, soy, mirin and half the ginger in a small saucepan over medium-high heat until smooth and set aside.
Combine half of each oil in a large non-stick frying pan over medium-high heat, add fish and brown on both sides (1-2 minutes). Transfer to an oven tray lined with baking paper, brush thickly with miso glaze (you won’t need it all) and roast until cooked through (4-5 minutes), then scatter generously with sesame seeds.
Meanwhile, heat remaining oils in a large frying pan over medium-high heat, add greens and spring onion and stir-fry until just wilted (2-3 minutes), add garlic and remaining ginger and stir-fry until fragrant (30 seconds). Toss any remaining miso mixture through and serve greens with roast mulloway, pickled ginger and steamed rice.

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