Our miso marinaded skewers combine fresh white fish fillets with a punchy miso glaze, turning an ordinary fish skewer into something a bit more special. Making your own fish marinade is a really easy way to add extra flavour to simple fish fillets, perfect for a healthy but satisfying weeknight dinner. Miso paste is a fermented soy bean paste that adds a lovely savoury flavour and hit of umami to your dishes. If you haven’t come across Togarashi powder before, it is a Japanese 7 spice seasoning that is found in most supermarkets, and adds a chilli buzz. We’ve served these fish skewers with red cabbage and red chicory, for an effortlessly elegant dish. You could also make these fish skewers at your next barbecue, or serve with flatbreads for a light lunch.
- For the marinade:
- 6tbsp miso paste
- 3tbsp mirin
- ½tsp chilli powder
- juice of 1 lemon
- 6 x 150g firm white fish fillets, thickly sliced
- For the dressing:
- 100g crème fraiche
- 1tsp togarashi powder
- To serve:
- ½ red cabbage, sliced
- 2 heads red chicory, leaves removed
- lemon wedges
- Thai basil, optional, to serve
Preheat the grill to 240°C. To make the fish marinade, mix together the miso paste, mirin, chilli powder and half of the lemon juice. Rub the mixture over the fish fillets, and thread each one on to a skewer. Leave the skewers to marinate for 10-20 mins.
To make the dressing, mix together the crème fraiche, remaining lemon juice and togarashi powder.
Grill the skewers for 2-4 mins to cook through. Divide cabbage and chicory leaves between plates, drizzle with the dressing, add the fish skewers and serve with some lemon wedges and Thai basil.