Gourmet Traveller




Fish with miso-ginger butter


100 gm butter, softened
2 tbsp white (shiro) miso
2 tsp grated fresh ginger
¼cup (60ml) extra-virgin olive oil
4 firm white fish fillets (200gm each), skinless and boneless
1 bunch red radish (500gm), thinly sliced
2 spring onions, thinly sliced
50 gm walnuts, roasted and coarsely chopped
1 tbsp lemon juice

1 Combine butter, miso and ginger in a small bowl and season to taste.

Heat 2 tbsp of the oil in a large non-stick frying pan over high heat. Add fish and cook for 2 minutes each side or until browned and just cooked through. Add half the butter mixture to the pan and cook until melted (30

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