Charred broccolini with kingfish, miso and sesame

AT A GLANCE

  • Serves 4 - 6 people

We're used to seeing protein as the hero of many dishes, but here we have kingfish playing a supporting role to charred broccolini, acting more as part of the dressing than the main event. Trim off just the very ends of the broccolini - the long slender stems make great eating and should never go to waste.

  • 2 bunches broccolini
  • 1 tbsp grapeseed oil
  • 1 tsp sesame oil
  • 1 sheet nori
  • 200 gm sashimi-quality kingfish, diced
  • To serve: roasted sesame seeds, shiso cress and thinly sliced spring onion
  •  
  • Miso dressing
  • 2 tbsp brown rice vinegar
  • 1½ tbsp shiro miso (see note)
  • 1 tbsp soy sauce
  • 2 tsp mirin
  • 60 ml grapeseed oil
  • 1 tsp sesame oil
  • 1 tbsp julienned ginger
01   Heat a char-grill pan or barbecue to high heat. Toss broccolini in combined grapeseed oil and sesame oil and season to taste, then grill, turning occasionally, until just tender and slightly charred on the edges (8-10 minutes). Arrange on a platter. Quickly grill nori until crisp (30 seconds) and set aside.
02   Meanwhile, for miso dressing, whisk vinegar and miso in a bowl until smooth, whisk in soy sauce and mirin, then whisk in oils until emulsified. Stir in ginger and set aside.
03   Scatter kingfish over broccolini and drizzle with miso dressing to taste. Scatter with sesame seeds, shiso cress and spring onion, crumble nori over to taste and serve.

Note Shiro (white) miso paste is available from Japanese and Asian grocers and health-food stores.

Topics:

GINGER, ENTREE, MIRIN, SPRING, DRINK SUGGESTION, SEAFOOD, BROCCOLINI, FAST, FISH, MODERN AUSTRALIAN, KINGFISH, MISO

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK , EMMA KNOWLES

Drinking Suggestion:

SKINS-FERMENTED SAUVIGNON BLANC. , suggested by MAX ALLEN

FEATURED IN

Sep 2015

Sep 2015

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