Food and Travel Magazine | Miso-glazed turbot with Japanese…
This Asian-inspired dish tastes as good as it looks thanks to a mirin- and saké-based marinade for the fish and the flavourful, multi-textured and…
Keywords
- turbot
- turbout recipe
- seasonal recipe
- in season
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Cooking tools:
- Food processor
- Skewer
- Oven
- Stove
- Mixing bowl
- Whisk
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Serving platter
- Aluminum foil
Ingredients
- 1tbsp mirin
- 3tbsp saké
- 5tbsp white miso
- 2tsp golden caster sugar
- 2tsp sesame oil
- 1 turbot, 1.2kg-1.5kg, filleted
- 2tbsp sunflower oil
- For the cauliflower fried rice
- 1 purple, orange or white cauliflower
- 1⁄2 romanesco broccoli
- 1tbsp sesame oil
- 1⁄2tsp wasabi
- 2tbsp light soy sauce
- 1tbsp sunflower oil
- 125g fresh or frozen edamame
- 1tsp black sesame seeds
- 2tsp ichimi togarashi (Japanese red pepper flakes)
- few sprigs micro coriander leaves (optional)
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