Bill Granger's Miso Fish Recipe

Hello Sweet Friends! Thanks so much for stopping by to say g'day and if you are new here welcome to Natasha in Oz!

I am so happy that Friday is finally here because it means that it's time for weekend fun with my family! We don't have too many things planned so it will nice to catch up with some reading, cooking and blogging! I will probably be making Bill Granger's Miso Fish Recipe, a new family favourite.

I will also be skyping my sister Holly this weekend to wish her a " Happy Birthday"

I won't tell you how old she is but she is 6 years younger that me. She is the baby on the end, I am the bossy older sister in the middle and Stacey, the "Middle Child" is on the other end.

Since she is living in England at the moment we keep in touch via emails, skyping and our shared blog...Thank God for technology!

Now, back to Bill Granger's Miso Fish Recipe!

This week I bought a new cookbook and I love it! It is Bill Granger's Feed Me Now.

I can't stop reading it!

I seem to take it with me everywhere I go....

It has even become my favourite bed time read!

Bill Granger is a fantastic Aussie chef and his recipes are easy to prepare and always delicious! I have all of his cook books but this one is definitely my favourite.

Today I would like to share hiss Miso Fish Recipe.

The first step in the recipe is to prepare a marinade for the fish which is made of 2 tablespoons of white miso paste, 2 teaspoons of sugar, 2 teaspoons of lemon juice and 2 teaspoons of extra virgin olive oil. You just mix these ingredients together  and brush this mixture onto the fish. I used Barramundi but any kind of firm white fish such as snapper or blue eye would be perfect. Granger suggests that the fish is placed under a hot grill for  5-7 minutes but I put mine in the oven with some french fries for about 10 minutes....my kids like fish but they  love fish when it is served with chips!

While the fries and fish were cooking I prepared some Chinese vegetables. I cut some bok choy in 1/2 and washed it really well.

I then laid the vegetables on a microwave safe platter, drizzled them with some oyster sauce, sesame oil and water and cooked the bok choy in the microwave for about 3 minutes.

Granger suggests serving the fish and vegetables with rice, which would have been gorgeous as it would have soaked up all the yummy juices, but we really enjoyed eating this with the fries. He also suggests that it is served with shredded spring onions but I sprinkled ours with roasted and sliced seaweed/nori.

How easy is that! I told you his recipes are great. I can't wait to try another recipe tonight!

Thank you so much for spending time with me today in my little corner of the world Down Under. I hope that you have a wonderful weekend.

Best wishes always,

Natasha In Oz 

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