- serves 2 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- ¼ cup white (shiro) miso
- 1 tbsp mirin
- 1 tbsp sake
- 2 mulloway cutlets
- vegetable oil, for drizzling
- 1 tsp shichimi togarashi, to serve
Amazu cucumbers
- 2 short cucumbers, peeled at intervals
- 4 tbsp rice vinegar
- 1 tbsp caster sugar
- ¼ tsp salt
Marinating time: 2 days
Instructions
- Combine the miso, mirin and sake in a bowl and mix well. Spread over the fish and place the fish in a press-seal bag. Seal and refrigerate for 2 days.
- Meanwhile, for the cucumber, cut the cucumber into 1 cm batons (the whole length of the cucumber) and place in a press-seal bag. Add the vinegar, sugar and salt. Squeeze the air out of the bag and seal. Refrigerate for 1 - 2 days.
- To cook the fish, remove from the bag and scrape or wipe as much of the marinade off as possible. Place the fish on an oiled baking tray, drizzle with a little oil and grill under high heat for 5 - 6 minutes (you don't need to flip the fish). Serve the fish with the cucumbers and a little shichimi togarashi on the side.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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