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Bring your midweek dinner up a notch with yellowtail smothered in gloriously rich, umami-popping miso butter.
Serves 4
Prep time: 10 minutes
Cooking time: 15-20 minutes
Works well with: Yellowtail, any Fish With A Story
Ingredients
- 4 tablespoons unsalted butter, softened
- 2 teaspoons red miso paste (miso is a widely available, fermented soy bean paste)
- pinch of salt
- 2 x 125g yellowtail portions
- 1-2 teaspoons olive oil
- 1 pack bok choy, cut in half lengthways
- coriander or parsley
Method
- Combine butter and miso paste until they are mixed. Set aside.
- Pat the fish dry with paper towels.
- Melt 1 tablespoon of miso butter in a medium-hot pan. Add the fish, skin side up. Loosely cover the pan with foil and cook for 3-5 minutes, or until lightly browned.
- Meanwhile, heat 1 teaspoon of olive oil in a large frying pan, add the bok choy, cut side down and cook for 1-2 minutes. Add a splash of water and allow it to wilt.
- Flip the fish and fry until cooked through. Add more butter if the pan is too dry.
- Serve with steamed rice and wilted bok choy.
