21 June, 2023
1/4 cup Miso
Fish (we used snapper)
1/2 cup chopped leek
2 tbsp of caster sugar
1 tsp sesame oil
1 tbsp olive oil
Spring onion, chopped to serve
Coriander (optional to serve)
Sesame seeds (optional to serve)
Cooked rice to serve with
Broccolini for some veg
2 tbsp Mirin
2 Tbsp water
Mix the miso, mirin and sesame oil in a bowl until it becomes a paste.
In a small saucepan over low heat, pop mixture in and stir in sugar and 2 tbsp of water until it thickens.
Heat the olive oil in a separate frypan on medium heat and sauté the leeks for around 2 mins.
Take leeks off heat and leave to cool.
Meanwhile, oil the fish and season. Lay flat on the hibachi.
* We started our hibachi around 45-60mins prior to cooking so the coals are red hot
Once leeks are cooled, add them to the miso mixture and stir.
After about 4-5 mins, carefully flip the fish.
Oil up broccolini and place on hibachi. Make sure you turn them often or they will burn.
Using a butter knife or basting brush, add a layer of the miso mixture to the fish while the other side is cooking.
Once the fish has been on the hibachi for another 4-5 min, we flipped it again and added the miso sauce to the other side for a further 1 min.
When the fish is cooked, remove carefully from grill and lay on a plate.
Sprinkle the fish with more miso sauce if needed, followed by the spring onions, coriander and sesame seeds.
Take broccolini off and drizzle with remaining sesame oil.
Serve with rice.
The fish can also be baked in the oven or grilled on a bbq.