Ingredients
4 x 200 g thick lemon fish fillet
rice bran oil
2 limes, quartered
MARINADE:--
4 tbsp white miso paste
6 tbsp saké
2 garlic cloves, finely grated
10 g root ginger, peeled & finely grated
2 tbsp caster sugar
1 tbsp seasoned rice vinegar
sprinkle of SIDS BOYSENBERRY VINEGAR
Directions
Put all the marinade ingredients in a plastic or glass bowl – it must be non-metallic because of the vinegar in the marinade – and mix well. Add the pieces of fish, cover the bowl with cling film and leave in the fridge to marinate overnight.
When you’re ready to cook your fish, preheat the oven to 180°C. Lightly oil a non-stick baking tray, then place the fish on the baking tray. Spoon 2 tablespoons of the marinade over the fish and put the tray in the oven.
Bake for 10–12 minutes, depending on the thickness of your fish.
Meanwhile, preheat the grill. Remove the fish from the oven, spoon over the remaining marinade and put the tray under the hot grill until the fish has turned a lovely golden brown.
Serve at once with lime wedges on the side with a light sprinkle of SIDS BOYSENBERRY VINEGAR.
