A simple, healthy and tasty meal option.
2 tablespoons white miso paste
1 tbsp mirin seasoning
2 tsp sesame oil
1 tbsp tamari
1 clove crushed garlic
3 tsp maple syrup
4cm ginger peeled and cut into matchsticks
4 spring onions cut into matchsticks
1 carrot cut into matchsticks
4 pieces of snapper, wild barramundi or wild salmon
1. Preheat oven to 200 C. Combine the miso paste, mirin, tamari, maple syrup, garlic and sesame oil in a small bowl. Combine the carrot, ginger and three quarters of the spring onion in a separate bowl.
2. Cut 4 x 30cm squares from baking paper and place on a clean work surface. Place a piece of the fish on each square and top with the carrot, ginger and spring onion mixture. Then drizzle a generous amount of miso on each.
3. Bring 2 long sides of the paper to the centre and fold over twice to seal. Roll up the ends to close. Place on a baking tray and bake for 10 to 12 minutes or until the fish is just cooked through.
4. Set aside for 2 minutes. Serve with the remaining spring onion and stir fried or steamed broccolini, bok choy and asparagus.