Name: Miso fish with daikon salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon white miso paste; 1/4 cup (60ml) mirin; 4 snapper fillets (800g); 3 lebanese cucumbers (390g), sliced into thin rpibbons; 1 daikon radish (450g), sliced thinly; 4 red radishes (140g), sliced thinly; 1/3 cup (80ml) rice wine vinegar; 1 tablespoon mirin, extra; 1 teaspoon japanese soy sauce; 270 gram (8½ ounces) soba noodles; 1 tablespoon white sesame seeds; 1/2 teaspoon black sesame seeds; 2 green onions (scallions), sliced thinly lengthways

Miso fish with daikon salad

We've used snapper here but any white fish is delicious when dressed with traditional Japanese flavours. The result is a fresh, healthy and light meal. Both black and white sesame seeds are used in Japanese cooking; white sesame seeds have a nutty flavour, while black sesame seeds taste more bitter.

Ingredients

2 tablespoon white miso paste

1/4 cup (60ml) mirin

4 snapper fillets (800g)

3 lebanese cucumbers (390g), sliced into thin rpibbons

1 daikon radish (450g), sliced thinly

4 red radishes (140g), sliced thinly

1/3 cup (80ml) rice wine vinegar

1 tablespoon mirin, extra

1 teaspoon japanese soy sauce

270 gram (8½ ounces) soba noodles

1 tablespoon white sesame seeds

1/2 teaspoon black sesame seeds

2 green onions (scallions), sliced thinly lengthways

Method

1.Preheat grill (broiler). Bring a large saucepan of water to the boil.

2.miso and mirin in a small bowl. Place fish on an oiled oven tray; spoon miso mixture over fish. Grill fish for

3.minutes each side, basting with miso mixture, or until just cooked through.

4.cucumber, daikon and radish with vinegar, extra mirin and sauce in a large bowl; season to taste.

5.noodles in the boiling water until just tender, drain; rinse under cold water, drain.

6.fish with sesame seeds; serve with daikon salad and noodles, top with onion.

For faster slicing, use a mandoline or V-slicer to slice the cucumbers, daikon and radishes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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