Miso Glazed King George Whiting


Preparation time
10 minutes

Cooking time
10 minutes

4 people

4 tablespoons white miso paste
3 tablespoons brown sugar
2 tablespoons mirin
2 tablespoons soy sauce
½ tablespoon sesame oil
2 packets x 200g Ferguson King George whiting fillets, thawed in the refrigerator overnight
1 bunch bok choy, halved lengthways
200g dried soba noodles
2 tablespoons pickled ginger, to serve
1 spring onion, thinly sliced

Miso Glazed King George Whiting

Preheat the oven to 200°C and line a baking tray with non-stick paper. Half fill a large saucepan with water and place over high heat.

In a small bowl, mix the miso paste, brown sugar, mirin, soy sauce and sesame oil. Place the Ferguson King George Whiting fillets on the baking tray, skin side down. Brush with half of the miso glaze, and place in the oven. Cook for 2 minutes, before brushing with the remaining miso glaze. Cook for a further 3 minutes, or until cooked through.

Whilst the King George Whiting is cooking, add the bok choy into the saucepan of boiling water. Cook for 2 minutes, before removing the bok choy from the water. Place the soba noodles into the boiling water, and cook as per the packet instructions.

To serve, place the soba noodles on a serving platter, and top with bok choy, miso glazed King George Whiting, pickled ginger and spring onion.

(Dietary specifications: Lactose free. For Gluten Free, use gluten free soya sauce & noodles)