Miso fish with herb sidlings and zucchini

Name: Miso fish with herb sidlings and zucchini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 TABLESPOONS Miso Paste; 3 TABLESPOONS Mirin (sweet rice wine); 4 Fish fillets (approx. 175 g each; e.g. gilthead or saithe); 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 Spring onion; 300 g Herbal Siddlings; 1 (approx. 250 g) Courgette; 2 TABLESPOONS Oil; 3 TABLESPOONS Soy sauce

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 TABLESPOONS Miso Paste
3 TABLESPOONS Mirin (sweet rice wine)
4 Fish fillets (approx. 175 g each; e.g. gilthead or saithe)
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 Spring onion
300 g Herbal Siddlings
1 (approx. 250 g) Courgette
2 TABLESPOONS Oil
3 TABLESPOONS Soy sauce

Directions

1
Mix miso paste and Mirin. Rinse fish and pat dry. Salt and spread the miso sauce all around with a knife. Covered fish and marinate in the refrigerator for about 3 hours.
2
Clean and wash the spring onion, halve lengthwise and cut into thin strips. Place in ice-cold water. Clean the mushrooms, wash them briefly if necessary and cut in half. Clean and wash the zucchini, cut in half lengthwise and cut into slices.
3
Heat 1 tablespoon of oil in a frying pan. Fry the mushrooms on a high heat for 3-4 minutes. Add zucchini and fry for 3-4 minutes.
4
In the meantime, spread the miso sauce on the fish with wet hands. Heat 1 tablespoon of oil in a second coated pan. Fry the fish for about 2 minutes on each side. Season vegetables with soy sauce, pepper, 1 pinch of sugar and salt if necessary.
5
Serve fish on top. Drain the spring onion and sprinkle the fish on top. Rice tastes good with it.