Serves 4

1/3 cup white(shiro) miso paste
1/4 cup (60ml) rice vinegar
2 tbsp mirin
1 tbsp caster sugar
1 tsp soy sauce
1 tsp dijon mustard
4 150g skinless firm white fish fillets
steamed greens to serve
sesame seeds, to garnish

Place white miso paste, rice vinegar, mirin, caster sugar, soy sauce and mustard in a small saucepan, and whisk until smooth. Stir over a medium heat for 3 minutes or until thickened, then set the glaze aside to cool. Once the glaze has cooled, place the fish in a shallow non-metallic contariner and pour over half the glaze. Cover and marinate in the fridge for 30 minutes. Preheat oven to 220 C. Line a large baking tray with baking paper.

Remove any excess marinade from the fish (discarding the marinade), then place on the prepared baking tray. Cook in oven for 10 minutes, turning once, until fish is golden, crisp and just cooked through. Meanwhile, reheat the reserved miso glaze in a small saucepan over low heat for 1 minutes, stirring constantly. Serve miso fish on brown rice with steamed greens, drizzled with some of the extra warm miso glaze and sprinkled with sesame seeds.

*recipe from delicious Oct 06