We've become slightly obsessed with miso paste. We bought a big tub of ready-mixed stuff from the Japan Centre (first used here), and it's our new favourite thing. It's surprisingly versatile - it makes a deliciously salty soup, a punchy salad dressing ingredient, and, as it turns out, it's also a super-easy, super-quick marinade for fish. Hooray for multi-purpose ingredients! Miso paste, we love you.
Miso-Marinated Salmon (serves 2)
You need:
2 salmon fillets
2 cloves garlic, smashed
4 tbsp miso paste
2 tbsp soy sauce
In a bowl, mix the smashed garlic, miso paste and soy sauce into a thick paste. Add in the salmon fillets, covering as much as them as possible with the marinade, and leave in the fridge for half an hour.
When you're ready for dinner, take the fish out of the marinade and griddle for 3-4 minutes per side, until the skin is crispy but the inside is prettily pink.
Broccoli With Soy & Ginger (serves 2)
You need:
1 small head broccoli, chopped into florettes
1 thumb-sized piece of fresh ginger, peeled and grated
1 small fresh chili, chopped
2 tbsp soy sauce
Steam the broccoli over a pan of boiling water until the pieces are bright green and not too soft. While they are cooking, mix the other ingredients together thoroughly. Serve the broccoli onto plates, and drizzle over the dressing.
I'll admit that the picture above doesn't look totally appetising, so you'll have to take my word for it - this was light, bright, and full of punchy flavours.
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