Roast fish with Japanese pickled vegetables and miso dressing – Food & Home Magazine

Ingredients

• <h3>Pickle</h3>
• 100ml rice wine vinegar
• 250ml (1 cup) water
• 30ml (2 tbsp) mirin
• 15ml (1 tbsp) sea salt
• 60ml (¼ cup) sugar
• 500g green cabbage
• 1 medium carrot, julienned
• 250g button or shiitake mushrooms
• 3 green onions, slivered
• 5ml (1 tsp) white sesame seeds, toasted
• 5ml (1 tsp) soy sauce
• <h3>Dressing</h3>
• 1 garlic clove, halved
• 15ml (1 tbsp) miso
• 7,5ml (1½ tsp) mustard
• 15ml (1 tbsp) rice vinegar
• 30ml (2 tbsp) olive oil
• salt, to taste
• 600g fresh line fish (firm white fish such as hake will work well)
• 10ml (2 tsp) white sesame oil
• sprouts, to garnish
• lime, to garnish