Miso Pollack With Cucumber & Spring Onion Salad
This vibrant miso-glazed pollack dish is a delightful fusion of flavors and textures. The umami-rich miso paste and soy sauce create a savory marinade for the tender pollack fillets, while the zesty dressing with lime juice adds a refreshing tang to the crisp mix of spring onions, cucumber, beansprouts, and radishes. Searing the fish in sesame oil caramelizes the exterior while keeping the inside moist and flaky. A drizzle of reduced marinade over the fish completes this dish, making it a delightful balance of savory, tangy, and fresh flavors.
— Constant Cookbook
Ingredients
- 2 tbsp white miso paste
- 1 tsp low-sodium soy sauce
- 4 tbsp rice wine vinegar
- 2 x 125g/4½oz skiness pollack fillets
- 1 bunch spring onions , sliced diagonally
- ½ cucumber , peeled into strips with a potato peeler
- 140g/ 5oz beansprout
- 100g/ 4oz radishes , sliced
- 1 red chilli , chopped (deseeded if you like)
- 3 limes , 2 juiced, 1 cut into wedges
- 1 tsp sesame oil
Instructions
- Mix together the miso paste, soy sauce and half the vinegar. Cover the fish in the marinade and leave for at least 15 mins, or ideally overnight in the fridge.
- Mix the spring onions, cucumber, beansprouts and radishes. Make a dressing with the chilli, lime juice and remaining vinegar. Pour over the salad and set aside while you cook the fish.
- Heat the sesame oil in a frying pan and cook the fish for 3-4 mins each side. Remove and transfer to a plate. Tip the marinade into the pan, bring to the boil and boil rapidly to reduce by half. Pour over the fish and serve with the salad.
Cook Time
8M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 250 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 1.5 milligram of sodium
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