Sirt-miso steamed fish.

Joint collaboration with Mr. Chef

Serves: 2

Difficulty: 2/5

Calories (Including 60g buckwheat – raw weight per person): 453

Ingredients

• 2          Fish fillets of your choice (I used sea bream)
• 50g      Carrots – peeled & sliced
• 70g      Leeks – sliced
• 70g      Red onions – peeled & sliced (half an onion)
• 50g      Celery – sliced (2 medium stalks)
• 70g      French beans – sliced
• 60g      Yellow or red pepper – sliced (half a pepper)
• 15g      Ginger – peeled & sliced
• 100g    Red endive – sliced (1 whole)
• 75g      Tofu
• 1-2       Bird’s eye chilli
• 5g        Flat leaf parsley – sliced thinly
• 20g      Miso paste
• 100ml  Boiling water
• 1          Teaspoon soy sauce

Method

1. Preheat the oven to 200oc with fan.
2. In a large baking tray place a large sheet of greaseproof paper inside, it should be big enough to fold over itself.
3. Mix all of the ingredients together except the fish, miso paste, water, and soy sauce.
4. Place the greaseproof paper in the middle of the tray, followed by the fish on top.
5. Bring the water to boil. Add the miso, soy sauce, and whisk them together.
6. Pour them on the greaseproof paper and immediately enclose the paper to prevent air from getting out.
7. Place in the oven and cook for 20 minutes depending on the size of the fish. I used seabream and it was quite thin, therefore 20 minutes was more than enough.
8. Carefully remove the tray and leave to rest for a few minutes.
9. I usually like to serve the dish in the tray itself on the table, open the paper there so that everyone can smell the amazing flavours.
10. Serve with steamed buckwheat or brown rice.