Marion Grasby doesnt need photographs to relive travel memories – her pantry tells a thousand stories.
- To make miso marinade, combine sake, mirin and sugar in a saucepan over high heat. Bring to a simmer and cook, stirring, for 1 minute or until sugar dissolves. Whisk in shiro miso and peanut oil until smooth. Remove from heat, pour into a large bowl and refrigerate for 10 minutes.
- Add fish to cooled miso marinade, turn to coat and set aside at room temperature for 15 minutes.
- Meanwhile, to make soy and sesame dressing, combine oil, soy sauce, ginger, spring onions and sesame seeds in a small bowl.
- Preheat grill to medium–high. Line an oven tray with foil, lightly grease with extra oil and top with fish. Grill for 4 minutes each side or until slightly charred and just cooked.
- Meanwhile, cook asparagus in boiling salted water for 2 minutes or until just tender. Drain. Drizzle with half the soy and sesame dressing, and toss to coat.
- Divide asparagus among plates. Top with fish and drizzle with remaining dressing. Scatter sesame seeds over steamed rice and serve with fish.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set