Miso-glazed turbot with Japanese cauliflower fried rice

Serves 4 Starters and mains

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Method

Mix the mirin and saké together in a small bowl and whisk in the miso, sugar and sesame oil.

Transfer the mixture into a non-corrosive dish large enough for the turbot fillets to fit inside as a single layer. Cut each fillet in half widthways and put into the marinade for a few hours.

To make the cauliflower rice, separate the cauliflower and romanesco into florets. Peel and slice the stems; blitz the stems of the romanesco broccoli and the cauliflower separately in a processor until they resemble rice. Repeat with the florets. Set aside.

In a small bowl, whisk together the sesame oil, mirin, wasabi and soy sauce, and set aside.

Heat half the sunflower oil in a large frying pan over a low heat. Stir in the broccoli and edamame beans and allow to cook, stirring constantly for a few minutes. Transfer to a serving dish.

Add the rest of the oil and the cauliflower, and cook for a few minutes. Transfer to the serving dish, folding lightly together with the wasabi mixture.

Preheat the oven to 200C/ 180C Fan/Gas 6. Heat the oil in a large frying pan over a medium heat (if the handle isn’t ovenproof, wrap it in tin foil) and fry the fish for around a minute on each side (it should turn a rich golden colour and not blacken too much). Transfer to the oven for around 4 minutes depending on thickness to complete the cooking. Using a skewer, test that the fish flakes easily. Dust with sesame seeds and ichimi togarashi. Serve with the cauliflower rice and scatter over the micro coriander, if using.