Recipe for miso and mint lacquered pollack with sesame spinach

Here's a detailed recipe for preparing miso and mint lacquered pollack, served with kumquat slices and sesame spinach! 

Prep Time

1 hour

Cooking Time

15 minutes

Servings

4

Ingredients

• 4 fillets of pollack
• 3 tablespoons white miso
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 clove garlic, finely chopped
• 1 tablespoon fresh ginger, grated
• 1 handful fresh mint leaves, chopped
• 4 kumquats, thinly sliced
• 500 g fresh spinach
• 1 tablespoon sesame seeds
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 clove garlic, finely chopped

Directions

1. In a bowl, combine the white miso, mirin, soy sauce, honey, rice vinegar, minced garlic and grated ginger to make a smooth marinade. Add the chopped mint leaves to the marinade.
2. Place pollack fillets in a dish and cover with marinade. Marinate in the refrigerator for at least 30 minutes, preferably 1 hour.
3. Preheat oven to 200°C. Remove fillets from marinade and place on a baking tray lined with parchment paper. Bake for 12-15 minutes, until fish is cooked and lacquered.
4. While the fish is cooking, heat a large frying pan over medium heat. Add the spinach and cook until just wilted, about 2-3 minutes.
5. In a bowl, combine soy sauce, sesame oil, sugar and minced garlic. Add the cooked spinach to the sauce and mix well. Sprinkle with toasted sesame seeds.
6. Arrange the lacquered pollack fillets on plates. Garnish each fillet with slices of kumquat. Serve the pollack fillets with the sesame spinach on the side.