Marinated fish fillet with herb sideburns and zucchini

Name: Marinated fish fillet with herb sideburns and zucchini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 fish fillets (approx. 175 g each, e.g. cod); 7-10 Tbsp Salt; 3 TABLESPOONS Miso Paste; 3 TABLESPOONS Japanese sweet rice wine for cooking (e.g. Mirin); 1 Spring onion; 300 g Herbal Siddlings; 1 Courgette; 3 TABLESPOONS Oil; 250 ml Vegetable broth; 3 TABLESPOONS Soy sauce; 2 TEASPOONS Cornstarch; 7-10 Tbsp Pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 fish fillets (approx. 175 g each, e.g. cod)
7-10 Tbsp Salt
3 TABLESPOONS Miso Paste
3 TABLESPOONS Japanese sweet rice wine for cooking (e.g. Mirin)
1 Spring onion
300 g Herbal Siddlings
1 Courgette
3 TABLESPOONS Oil
250 ml Vegetable broth
3 TABLESPOONS Soy sauce
2 TEASPOONS Cornstarch
7-10 Tbsp Pepper

Directions

1
Wash the fish, dab dry, salt and let it rest for about 30 minutes. Mix miso paste with rice wine. Wash fish again, dab dry and coat with miso mixture. Cover and marinate in the refrigerator for about 3 hours.
2
Clean and wash the spring onion, cut in half or in thirds depending on the length and cut into thin strips. Place strips in very cold water and chill. Clean, wash and halve the mushrooms. Clean, wash and halve the zucchini. Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms and zucchini for 3-4 minutes while turning. Mix stock, soy sauce and starch, deglaze mushrooms and zucchini with it, bring to the boil, season with pepper if necessary
3
Heat 1 tablespoon of oil in a coated frying pan. Strip the marinade from the fish with wet hands and fry the fish in the pan for approx. 2 minutes on each side. Arrange mushrooms and fish, sprinkle with spring onions
4
waiting time approx. 3 hours