Copyright John Paul Urizar
www.johnpaulurizar.com.au
Stepping away from vegetarian cuisine, this dish shows how well miso paste combines with more traditional cuisine. In this recipe we use salmon but it would work equally well with organic chicken. Serve it with loads of Asian Greens and this dish falls off the richter scale when it comes to great health benefits.
Pre heat the oven to 180C
Score the fish lengthways through the thickest section of the fillets taking care not to cut straight through. Mix the mugi miso and barley malt into a smooth paste with water. Pour the marinade over the fish and leave for up to 1 hour.
Heat a well oiled grill plate and cook the fillets for 2 minutes on each side, turning once only. Transfer to a baking tray and place in the oven for 7 - 10 minutes while the greens are being prepared.
Wash and trim the Asian greens. Heat the sesame oil in a wok and stir fry the shitake mushrooms for 1 minute. Add the greens and toss through. Add some water ( about 2 tbs ) to the remaining marinade and stir it through the greens while they are cooking. Remove from the heat while the greens are still crisp and serve under the salmon fillets.
Note: In macrobiotic cooking, vegetables should be cut in the direction of the plant's growth. It is thought to help retain the energy and life in the plant which is then passed on to the person eating it. Cut green leaves in the direction of the veins and up the length of the stalk.
Makes 4 servings
| Prep Time: | 1 hr |
| Cooking Time: | 20 mins |
| Ready in: | 1 hr 20 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1977 kj |
| Calories | 473 kcal |
| Fat | 17.4 g |
| Saturated Fat | 3.3 g |
| Total Carbohydrate | 45.9 g |
| Total Protein | 39.3 g |
| Fibre | 8.4 g |
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