Ingredients
- Mirin seasoning white miso, light soya sauce, fish sauce, chicken stock
- 2 Japanese or Chinese Eggplant , fish (thick fillet of snapper or barramundi) 2 zucchini
- Sesame oil, sesame seeds, cornflour, pickled ginger, radish, sliced crisp seaweed
Method
- Slice 2 Japanese eggplant lengthwise and deeply score flesh. Fry flesh side down in shallow oil (sesame and vegetable) in non stock pan until brown (4 mins)
- Bake eggplant flesh side up after glazing with mixed miso, soya and mirin seasoning 1 tblsp of each and sprinkle with sesame seeds, about 20 mins. Glaze again during cooking.
- Add 2 sliced zucchini and one large thick filleted fish (cut into 1 inch pieces) lightly coated in cornflour and small amount of chicken stock 1/2 cup and fish sauce 1 tblsp
- Bake covered for 30 mins on 180. Garnish with pickled ginger and radish and finely sliced crisp seaweed. Serve with brown rice.
Product used in recipe
- Obento - Mirin Seasoning
