Asian Peanut Dukkah-Crusted Fish with Miso Kumara Mash

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Peel and dice kumara 2cm. Cook in pot of boiling water for about 12-15 minutes, until very soft. Drain and mash with first measure of miso paste, milk and butter until smooth. Season and set aside, covered, to keep warm.
2. While kumara cooks, pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and place on prepared tray. Season fish then spread over mayonnaise. Combine Asian Peanut Dukkah and breadcrumbs in a small bowl and sprinkle over fish, pressing down lightly to adhere.
3. When kumara has 6 minutes cook time remaining, bake fish for about 6 minutes (depending on thickness), until crust is golden and fish is just cooked through. Set aside to rest for 1-2 minutes.
4. While fish cooks, prepare miso greens. Trim end off won bok and thinly slice until you have 3 cups worth.
5. Combine second measure of miso paste, water and vinegar in a medium fry-pan and bring to a simmer on medium-high heat. Add won bok and cook for 1-2 minutes, until tender. Remove from heat and add mung bean sprouts. Stir to combine and season to taste.
6. To serve, divide miso kumara mash between plates and serve miso greens on the side, spooning over any miso juices. Top with pieces of Asian Peanut Dukkahcrusted fish.