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