Tuesday, August 19, 2008
Lunch Box Love
Ingredients
Grilled Miso Fish with Sweet Bunashimeji and Daikon Puree
serves 4
Miso Fish
4 White Fish Fillets, preferably Cod or Perch
2 Tbsp Miso
1 cup Mirin
2 Tbsp Sake or Rice Wine
White Pepper
Mushrooms
200g Shimeji Mushrooms
1 med Shallot, sliced
1 clove of Garlic, peeled
1/2 cup Mirin
1/2 cup Kikkoman Soy
White Pepper
Daikon Puree
1 med Daikon Radish, skinned and diced
500ml Chicken Stock
1 Tbsp Unsalted Butter
1 cup Milk
Sea Salt
Black Pepper
How to make Lunch Box Love
I packed these for my colleagues and they absolutely love it!
Miso Fish
Preheat oven 200C.
In a saucepan, add mirin, miso and sake. Bring to boil and let it simmer for 5 mins.
Baste fish with miso mixture and allow it to marinate for at least 15mins. The longer the better. Best overnight.
In a hot pan, melt a knob of butter and sear fish 4 mins a side.
Finish it off in the oven for 5 mins.
Mushrooms
Saute garlic and shallots in butter until golden brown. Add mushrooms and saute for 5 mins. Add mirin, soy and pepper. Reduce until sauce consistency. Discard garlic.
Daikon Puree
Poach daikon in boiling chicken stock for 15 mins. Drain, reserving some stock. Puree daikon and put it back in a saucepan on low heat. Add butter and milk. Stir for 5mins until most liquid have evaporated. Season.
