Miso Fish Parcels With Ginger Dressing Recipes

MISO FISH PARCELS WITH GINGER DRESSING

Steps:

• Preheat oven to 200°C/400°F.
• Cut four large pieces of aluminum foil or parchment paper (if you're using thin parchment, double it up).
• Divide the vegetables and lay them in the center of each piece of foil/paper - carrots at the bottom, then broccolini, then the beans. Try to lay them fairly evenly.
• Place the fish on top of the vegetables, then top each piece with the thickly sliced scallions. Season with a small amount of salt, then fold the foil/paper to make tightly sealed parcels. Just before you seal the parcels closed, add 2 tsp water to each one to help the food steam inside. If you're using paper you may want to tie string around the outside to stop it unfolding.
• Place the parcels onto a baking tray and cook for 15 minutes.
• While the parcels are cooking, make the dressing. Mix together the extra scallions, ginger, miso paste, vinegar and sesame oil. Season to taste with salt and pepper, and set aside until you're ready to use.
• When the parcels are done, place each one onto a serving plate with a scoop of rice (or crispy rice as noted above). I like to let everyone open their own parcel at the table, however you could open them before serving and carefully slide the contents onto each plate. Spoon over the dressing and eat immediately.
• Preheat steam oven to 100°C/212°F.
• Place the vegetables onto a large stainless steel tray, in an even layer. Make 4 gaps between the vegetables, then place the pieces of fish in those gaps. Top each piece of fish with the thickly sliced scallions, then season everything with a small amount of salt.
• Place the tray in the oven and cook for 10 minutes, or until the fish is cooked through and vegetables are just tender.
• While the fish and vegetables cook, make the dressing. Mix together the extra scallions, ginger, miso paste, vinegar and sesame oil. Season to taste with salt and pepper, and set aside until you're ready to use.
• When the fish and vegetables are done, serve immediately with steamed rice on the side (or crispy rice, as noted above) and the dressing spooned over the top.

BAKED COD WITH MISO GINGER MARINADE

Steps:

• Mix the miso paste and soy sauce together. Take 2/3 of the paste and put it in a bowl or a resealable bag with the cod and the ginger. Marinate for 1 1/2 hours.
• Add the rice wine vinegar to the marinating cod and let sit for another 30 minutes.
• Preheat the oven to 375°F.
• Cut the green onions in half where the floppier green part meets the firmer, lighter green and white part. Julienne the bottoms and finely slice the tops. Put the onion bottoms in a baking dish and toss with the oil and form them into a bed for the fish.
• Take the fish out of the fridge and lay it on top of the bed of green onions. Push the ginger pieces down to the bottom of the baking dish so they're hanging out with the onions too. Spoon or brush the rest of the miso paste/soy sauce mixture on top of the fish.
• Bake for 13 minutes.
• Sprinkle with raw green onion tops when serving.