Japanese Spiced Fish with Veggie Mash and Miso Aioli

Steps

1. Cook mash Peel and dice kumara and carrots and cut cauliflower into medium florets. Cook veggies in a pot of salted water, with the lid on, for 30-35 minutes, until veggies are soft. Drain well and return to pot with butter, milk and a drizzle of sesame oil. Mash until smooth and season to taste.
2. Prep fish and broccoli Pat fish dry, remove any remaining scales and bones. Season and toss in a bowl with Japanese spices. Cut broccoli into small florets.
3. Cook fish Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish, in batches, for 2-3 minutes each side, depending on thickness, or until just cooked through. Rest, covered, reserve pan.
4. Cook broccoli Return pan to high heat with a drizzle of sesame oil. Stir-fry broccoli for about 3 minutes, until tender and starting to char. Season.
5. Serve veggie mash topped with Japanese fish, miso mayo and broccoli on the side.