Cobia with seaweed and glossy miso butter

Cobia with seaweed and glossy miso butter
4 x 100 grams fillets cobia
1 teaspoon macadamia oil

Dressing
3 tablespoons mirin
3 tablespoons white wine
1/3 cup coconut sugar
½ cup white miso
1 tablespoon butter, cubed

For the fish

  1. Preheat oven to 175 C.
  2. Line a baking tray with baking paper and place fish fillets skin side up.
  3. Drizzle lightly with macadamia oil.
  4. Bake for 8-10 minutes tender and moist underneath.

For the dressing

  1. In a heavy based small saucepan, combine mirin, white wine and sugar.
  2. Whisk over a low heat and the sugar has dissolved.
  3. Slowly whisk in miso paste, ensuring it does not boil.
  4. Then add the butter, whisking gently to form a rich and glossy sauce.
  5. Remove from direct heat and keep warm.

Seaweed, sprouts and buckwheat
1 teaspoon wakame seaweed, soaked, drained, patted dry
1 teaspoon ogo nori seaweed, soaked, drained, patted dry
½ cup sunflower sprouts
¼ red capsicum, seeded, de-ribbed, cut into very fine julienne
1 tablespoon buckwheat kernels, (soaked, cooked or activated)
2 teaspoons macadamia oil
Pinch salt

  1. Combine all ingredients in a small bowl. Toss well.

Garnish
Pickled red ginger
Edible flowers

To serve

  1. Divide the salad and place on one large serving platter or individual serving plates.
  2. Place the crispy skinned fish in the centre of the plate.
  3. Spoon the warm miso butter dressing alongside fish.
  4. Garnish with pickled ginger strips and edible flowers.

 

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