Japanese fish stew
The white turnip used in this recipe is the long variety often used in Japanese cooking. 4 cups hot water 3 tablespoons miso paste ½ cup sushi rice 3 spring onions 3 skinned and boned fish fillets
- Place hot water and miso paste in a saucepan. Bring to the boil. Add rice and simmer for 25 minutes or until rice is tender. Wash spring onions and slice finely.
- Cut fish fillets into 4cm pieces. Stir spring onions and fish fillets into hot rice mixture. Cook for 5 minutes. Remove from heat and stand a further 5 minutes. Uncover and stir in coriander, turnip and spinach leaves. Serve with lime quarters.