Tai no misozuke yaki

Tai no misozuke yaki (miso-marinated red snapper)
Tai no misozuke yaki (miso-marinated red snapper)
Cut the fish into small cubes, then marinate the cubes in the miso paste for seven minutes.
Cut the fish into small cubes, then marinate the cubes in the miso paste for seven minutes.
Place the miso-covered fish in the microwave and heat for two minutes (at 500w), one minute (700w) or 40 seconds (1,000w).
Place the miso-covered fish in the microwave and heat for two minutes (at 500w), one minute (700w) or 40 seconds (1,000w).
Remove from the microwave and place the fish on a sheet of baking paper, then place it in a frying pan. Heat on the hob  at a low temperature for two minutes.
Remove from the microwave and place the fish on a sheet of baking paper, then place it in a frying pan. Heat on the hob at a low temperature for two minutes.
To serve, place the cooked fish onto a plate and decorate it with fine lettuce strips. Alternatively, serve with vegetables such as broccoli and carrot.
To serve, place the cooked fish onto a plate and decorate it with fine lettuce strips. Alternatively, serve with vegetables such as broccoli and carrot.
1/5

Chef Toida Masato at Kisaku
‘I love this dish – it’s one of my favourites because it’s really quick and easy to prepare, and the ingredients aren’t expensive. It’s a crowd-pleaser of a dish that everyone always enjoys.’

Ingredients
80g red snapper
15g white miso paste
5ml plain yoghurt
To garnish: a handful of lettuce leaves

Method

1 Mix the yoghurt and miso together in a bowl using a fork.

2 Cut the fish into small cubes, then marinate the cubes in the miso paste for seven minutes.

3 Place the miso-covered fish in the microwave and heat for two minutes (at 500w), one minute (700w) or 40 seconds (1,000w).

4 Remove from the microwave and place the fish on a sheet of baking paper, then place it in a frying pan. Heat on the hob at a low temperature for two minutes.

5 To serve, place the cooked fish onto a plate and decorate it with fine lettuce strips. Alternatively, serve with vegetables such as broccoli and carrot.

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