Miso Ginger-Crusted Fish Fillets with Chinese Broccoli and Potatoes
- Prep time: 30 minutes
- Calories: 540
- 1 Ginger
- 1 Green Chili
- 1 Shallot
- 1 Bunch of Chinese Broccoli
- 2 Red Potatoes
- 1 Lemon
- 2 Fish Fillets
- 2 Tablespoons of Rice Vinegar
- 3 Tablespoons of Panko Bread Crumbs
- 1 Tablespoons of Miso Paste (White)
- 1 Tablespoons of Butter (pantry)
Prepare Ingredients:Preheat grill to high. Wash the fresh produce. Peel and mince ginger and shallot. Halve chili lengthwise, and using a knife tip, discard seeds, then mince. Wash hands afterwards. Cut Chinese broccoli into 2-3 cm pieces. Peel potato and cut crosswise into 3 mm slices. Halve lemon. Pat dry fish with paper towel.
Simmer Potato:Heat olive oil in a large high sided pan over medium-high heat. When oil is shimmering, add half the green chili, shallot, and potato. Cook until softening, about 5 minutes. Add rice vinegar and 1 cup water. Simmer until potato is tender and pan is almost dry, about 10 minutes. Taste and add salt and pepper as needed. Transfer to a plate and set aside.
Make Miso Ginger Crust:In a small bowl, combine butter, breadcrumbs, miso paste, minced ginger, remaining green chili, and juice of ½ lemon. Season with salt and pepper.
Grill Fish:Prepare the fresh fish and portion rounded-side up on a lined baking tray. Season with salt and pepper, then spread miso ginger crust evenly over fish. Grill until crust is browned and fish is cooked through, about 5 minutes.
Cook Chinese Broccoli:Wipe pan from potato clean and add olive oil over medium-high heat. When oil is shimmering, add Chinese broccoli. Season with salt and pepper and cook until tender, 5-7 minutes.
You Plate It:Divide potato evenly between plates. Top with crusted fish and with Chinese broccoli and remaining lemon on the side. Enjoy!