Photo by Annabel Langbein Media
Flash-roasted fish is my go-to meal on a busy weeknight - it's just so fast. As I walk in the door the rice goes on to cook, the oven goes on to preheat and the veges are prepped. The flash-roasting principle stays the same whether you're using salmon and miso, gamefish steaks and pesto, or white fish fillets with a crunchy crumb - roast in a superhot oven just until the fish has a little give when pressed in the thickest part (8-10 minutes), rest for a minute or two and presto, dinner is served!
For the fish
|4||Boneless salmon fillet, skinless, or use white fish|
|2 tsp||Black sesame seeds, and/or toasted white sesame seeds, to garnish|
|1 pinch||Chopped chives, to garnish|
For the miso glaze
|1 Tbsp||Miso paste, preferably white miso or instant sachets|
|2 tsp||Soy sauce|
|1 tsp||Fresh ginger, finely grated|
- To make the miso glaze, mix together all ingredients until the miso is evenly incorporated.
- Preheat oven to 220C fanbake and line a large, shallow oven dish with baking paper for easy clean-up. Arrange salmon pieces in a single layer in the prepared oven dish and spread miso glaze over the top. Roast until salmon is just cooked through and glaze is just starting to caramelise (about 8 minutes). It should give when gently pressed.
- Serve immediately, garnished with sesame seeds and chives, if using.
More creative recipes from Annabel
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips — on sale at Paper Plus, Whitcoulls, The Warehouse and all good bookstores or visit annabel-langbein.com