Just had to blog about a lovely treatment for white fish, adapted from Aussie chef Bill Granger (who was, in turn, no doubt inspired by Nobu's Black Cod with Miso). We had some thickish fillets of Scottish haddock in the freezer, so thawed them and spread this glaze over the top: two teaspoons of white miso (soybean, barley, wheat, whatever you have), mixed with a teaspoon of sugar, two teaspoons of lemon juice and a teaspoon of sunflower oil. Grill the fish under a high heat until the fillets are just cooked through and the miso has glazed and darkened a little in places - about 6-7 mins depending on thickness of fish. Sprinkle with sesame seeds if liked. I served this with plain rice and steamed asparagus and courgettes, for a healthy, virtually fat-free quick supper. Lovely! Sorry it isn't Nigel!
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