Kane's Kitchen - 17th May 2011 - Miso-Poached Fish and Crunchy Asian Coleslaw with a Lime, Miso and Sesame Dressing

Poaching is a healthy way of serving fish – you can do so without using any oil.  You can flavour the poaching broth with any flavours you like – use your imagination and be creative!

  

  

Miso-Poached Fish and Crunchy Asian Coleslaw with a Lime, Miso and Sesame Dressing

Serves:  2

Prep Time:  20 mins

Cook Time:  10 mins

What You’ll Need:

• 2 fillets of white fish (Pink Ling, Basa – frozen is OK), cut into thirds

Poaching Broth:

•  2 tbsp miso paste
• 1L water
• 2 tbsp soy sauce
• 2 clove garlic
• Thumb ginger
• Handful chopped spring onions

Salad:

•  1/4 wombok (chinese cabbage), shredded
• 1 spring onion, chopped
• 1 red chilli, chopped
• 1 carrot, grated
• 4 strips ginger, thinly sliced
• Big handful fresh coriander, chopped
• 2 tbsp deep fried shallots

Dressing:

•  Juice of 2 lime
• 1 tsp miso paste
• 1 tsp sesame oil
• Salt and pepper to season

   

What You’ll Need To Do:

1. Combine all salad ingredients in a bowl.
2. Whisk together all ingredients for the dressing and add to the salad.  Toss to combine.
3. Combine all ingredients for the poaching broth and bring to the boil. Once boiling, reduce to a simmer and place fish directly into the liquid.  Cook for about 2 minutes or until flesh goes white. 
4. Serve fish on top of the salad with a wedge of lime.  You can also add some of the poaching liquid to a bowl and drink as a miso soup!