Miso spiced fish skewers recipe

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Our miso marinaded skewers are a quick, tasty and healthy option for a weeknight dinner or light lunch. Making your own marinade is so easy and adds great flavour.

  • healthy
Serves6
SkillEasy
Preparation Time25 mins
Cooking Time5 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories190 Kcal10%
Fat8 g11%
Saturated Fat5 g25%

Our miso marinaded skewers combine fresh white fish fillets with a punchy miso glaze, turning an ordinary fish skewer into something a bit more special. Making your own fish marinade is a really easy way to add extra flavour to simple fish fillets, perfect for a healthy but satisfying weeknight dinner. Miso paste is a fermented soy bean paste that adds a lovely savoury flavour and hit of umami to your dishes. If you haven’t come across Togarashi powder before, it is a Japanese 7 spice seasoning that is found in most supermarkets, and adds a chilli buzz. We’ve served these fish skewers with red cabbage and red chicory, for an effortlessly elegant dish. You could also make these fish skewers at your next barbecue, or serve with flatbreads for a light lunch.

Ingredients

For the marinade:

  • 6tbsp miso paste
  • 3tbsp mirin
  • ½tsp chilli powder
  • juice of 1 lemon
  • 6 x 150g firm white fish fillets, thickly sliced

For the dressing:

  • 100g crème fraiche
  • 1tsp togarashi powder

To serve:

  • ½ red cabbage, sliced
  • 2 heads red chicory, leaves removed
  • lemon wedges
  • Thai basil, optional, to serve

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Method

  1. Preheat the grill to 240°C. To make the fish marinade, mix together the miso paste, mirin, chilli powder and half of the lemon juice. Rub the mixture over the fish fillets, and thread each one on to a skewer. Leave the skewers to marinate for 10-20 mins.
  2. To make the dressing, mix together the crème fraiche, remaining lemon juice and togarashi powder.
  3. Grill the skewers for 2-4 mins to cook through. Divide cabbage and chicory leaves between plates, drizzle with the dressing, add the fish skewers and serve with some lemon wedges and Thai basil.