Pan-Fried Fish with Miso Kumara and Asian Dressing

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a full kettle to the boil
2. Toss kumara with miso paste and a drizzle of olive oil on prepared tray. Roast for 15 minutes until tender and just starting to caramelise.
3. In a small bowl, combine spring onion, sweet chili sauce, lemon juice, vinegar, fish/soy sauce, water and coriander. Mix well.
4. Place bok choy and broccoli in a large, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5 minutes, until bright green and tender. Drain well. Combine Asian fish spice, flour and salt on a small plate or shallow dish.
5. 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 olive oil in a large fry-pan (preferably nonstick) on medium to high heat.
6. Cook fish for 1–2 minutes each side or until golden and just cooked. Add more oil if necessary. Place cooked kumara in a medium bowl with butter (if using) and gently crush with a potato masher or fork.
7. Spoon smashed miso kumara and greens onto a plate, top with pan-fried fish and spoon over Asian dressing.