Sesame Kale, Apple and Beetroot Slaw with Miso Fish

In a bowl, mix together the red miso paste, light soy sauce, mirin, and grated ginger to make the marinade. Coat the white fish portions in the marinade and leave for 20 minutes, or you can marinate overnight in the fridge.

Preheat the oven to 180C fan forced.

For the slaw, core your red apples and cut them into matchsticks. Place them in a bowl and drizzle with lemon juice to prevent browning.

Wash, destem, and thinly slice the kale. Add the kale to your bowl with the apples and lemon juice, and massage the kale into the mixture.

Peel and grate your beetroot, then add it to the bowl with the apples and kale.

In a separate bowl, combine the light soy sauce, rice wine vinegar, Japanese mayonnaise, honey, and sesame oil for the slaw dressing. Pour the dressing over the slaw mixture (apples, kale, and beetroot) and toss to combine.

Once the oven is heated, place the marinated fish on a baking tray and bake until the internal temperature of your fish reaches approximately 63°C. This will take about 15–18 minutes. As a guide, I used a thicker piece of rockling and this took 18 minutes.

Serve the baked miso fish with cooked jasmine rice and the slaw. Garnish with spring onion, crispy fried shallots, a drizzle of Japanese mayonnaise, a sprinkle of red chilli flakes, and sesame seeds.