Quick and Easy

Miso grilled terakihi donburi

Quick, healthy and delicious, this miso grilled terakihi donburi recipe ticks all the boxes for a weeknight meal. Serve with a cabbage and carrot salad topped with spring onions
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6
45M

This recipe first appeared in Food magazine issue 81.

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Ingredients

Method

1.Combine the miso, lime juice and brown sugar and coat fish fillets with the mixture. Wrap the fillets in a couple of kitchen towels and store in a sealed container in the fridge overnight or for at least a few hours.
2.Wash the rice then place in the saucepan with 2 cups of water. Place the lid on, bring to the boil, then turn the heat to the lowest setting and let cook for 30 minutes. Turn off the heat and let the pan stand for 10 minutes with the lid on. Remove the lid and mix in the salt, sugar and rice vinegar.
3.Meanwhile, unwrap the fish from paper towels (do not rinse, keep the marinade on the fillets) and grill in a foil-lined dish at 200°C for 5-7 minutes until golden on top.
4.In a bowl, combine the cabbage and carrot and toss through lemon juice and sesame oil. In each serving bowl, place equal amounts of brown rice, topped with salad then grilled fish fillets. Top with a few pieces of spring onion and serve.
  • This version of donburi – the classic Japanese dish of rice with raw and cooked toppings – is made more nutritious by using brown rice. You can use whatever white fish you like, or salmon works well too. – PER SERVE: Energy: 229kcal, 958 kj, 14g, Fat: 5g, Saturated fat: 1g, Cholesterol: 31mg, Carbohydrate: 30g, Fibre: 3g, Sodium: 654mg
Note

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