Pan-Fried Fish with Smashed Miso Kumara, Bok Choy and Soy Chilli Dressing

Steps

1. oven to 180°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss kumara with miso paste and olive oil on prepared tray. Roast for 20 minutes until tender and just starting to caramelise.
3. In a small bowl, combine spring onions, sweet chilli sauce, lime juice, vinegar, fish/soy sauce, water and coriander. Mix well and set aside.
4. Place bok choy in a large, heat-proof, bowl and cover with boiling water. Cover with a plate and leave for 5 minutes then drain.
5. Combine Asian fish spice, flour and salt on a large plate or shallow dish. Pat fish dry with paper towels and remove any remaining scales and bones. Dust fish in flour mix and shake off excess. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium to high heat. Cook fish, in batches, for 1–2 minutes each side or until golden and just cooked. Add more oil if necessary.
6. Place cooked kumara in a medium bowl with butter (if using) and gently crush with a potato masher or fork.
7. Divide smashed miso kumara and bok choy between plates, top with fish and spoon over dressing.