I make this dish at least once a week, not only because it’s super quick and I always have the marinade ingredients on hand, but also because you get an incredible textural result with the fish – crispy ‘crackling’ skin and moist melt-in-your-mouth fillets. Serve with steamed rice and Asian greens or, for a quick and healthy side, add a generous spoonful of fermented vegetables, such as kimchi, which I love to keep in the fridge.
SERVES: 4
PREP: 10 MINUTES, PLUS 20 MINUTES MARINATING
COOK: 15 MINUTES
- vegetable oil, for brushing
- 4 x 200 g centre-cut salmon fillets, skin on, pin-boned
MARINADE
- 2 tablespoons white (shiro) miso paste
- 3 tablespoons soy sauce
- 2 tablespoons sake or shaoxing wine
- 2 tablespoons honey
- 2 cm piece of ginger, grated
Preheat the grill element in the oven. Line a baking tray with foil and fit a wire rack on top, then brush the rack with the oil. Cooking the fish on the rack will ensure it cooks evenly and doesn’t stick.To make the marinade, whisk all the ingredients together in a shallow dish. Place the fish, flesh-side down, in the marinade, ensuring the skin doesn’t get too much marinade on it. This will prevent the skin from charring too much.Cover and marinate at room temperature for 15–20 minutes.
Working with one piece of fish at a time, wipe the excess marinade off.
Arrange the fish, skin-side up, on the prepared rack and slide onto the middle rack in the oven. Grill for 7–12 minutes until the skin blisters and chars slightly (this imparts a lovely smoky flavour).
Meanwhile, place the remaining marinade in a small saucepan, bring to the boil and cook for 2 minutes. Remove from the heat, brush over the fish and serve any leftover marinade on the side.
Every oven grill is different, so keep a close eye on the fish as it grills. If the skin is darkening too quickly, simply move the tray to a lower shelf in the oven.
PANTRY STAPLES
Anchovies, Canned white beans, Fish stock or Chicken stock, Garlic, Greek yoghurt or Sour Cream, Lemon, Olive oil, Salt and pepper, Tomato passata
SHOPPING LIST
Fresh dill and/or Parsley, Fresh long red chillies, Kale or Baby spinach, Raw prawns, Salmon fillets, Squid
The Weeknight Cookbook by Justine Schofield, Published by Plum, RRP $34.99, Photography by Jeremy Simons
Create 100+ delicious new meals using pantry staples.
