Low in fat and calories, high in flavour. I am in love. 2 TBS Shiro Miso Paste (I bought mine on Amazon)
1 TBS Mirin (Japanese cooking wine, which you can find in the International food aisle) 1 TBS light soy sauce 1/2 tsp toasted sesame oil 1 TBS grated fresh ginger 2 sustainable cod fillets (about 150g each, 5 1/2 ounces) 2 spring onions, finely sliced handful of fresh coriander, chopped (cilantro) Finely chopped spring onion to garnish
Preheat the oven to 200*C/400*F/ gas mark 6. Have a baking sheet ready. Take two pieces of aluminum foil large enough each to hold one piece of fish and wrap up around it to close. Place them next to each other on the baking sheet. Place half of the spring onions on each along with half the coriander. Lay a fish fillet on top of each. Whisk together the Miso paste, mirin, soy sauce, sesame oil and ginger. Spoon half of this mixture over each fillet. Bring the foil over top to enclose completely. Bake in the preheated oven for 8 minutes. Open the foil to expose the fish and bake for 8 minutes longer, or until the fish flakes easily with a fork. Lift the fish out onto heated plates and garnish with finely chopped spring onion. Enjoy! |
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