As you might expect after our trip to Japan this week’s recipes are inspired by food we ate while away. These are all easy and don’t require many ingredients – the sorts of dishes you can make for very quick dinners. All the Japanese ingredients are available in supermarkets.
This works really well with any other firm thick fish as well as salmon.
Make a paste of the following ingredients (enough for 3-4 servings):
1 tbsp mirin
1 tbsp white miso paste
1 tsp brown sugar
2 tsps Japanese soy sauce
2 tsps cooking sake
1 tsp freshly grated ginger
Rub the marinade all over the pieces of fish and leave for a few minutes. Heat a heavy pan on the stove, add a little oil and quickly brown the fish on each side. Place in an oven preheated to 200°C. Cook for about 5 minutes – this will depend on how thick the fish is.
Serve at once garnished with finely sliced spring onions and drizzled with a little olive oil.
I served this with rice – I added a sachet of dashi to the water while it cooked. Just before it’s ready I added a handful of frozen edamame beans (or peas), a clove of crushed garlic and a little grated ginger. Finally, just before serving, a few finely sliced spring onions.