Miso Ginger-Crusted Fish Fillets with Chinese Broccoli and Potatoes
  • Prep time: 30 minutes
  • Calories: 540
Chinese broccoli, also called kai-lan or Chinese kale, is grown in market gardens around Perth. It has leafy greens, a thick stem and a slightly bitter taste. At your local Chinese restaurant it is often prepared with oyster sauce, but in this recipe you will prepare it with fresh fillets that has been lightly flavoured with miso and ginger. Don’t forget, we love to see your creations, so share the dinner on Facebook or Instagram #youplateit
  • 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!