At the risk of giving away all my secrets, the idea for the Miso Mayonnaise actually came from the packet of my miso paste. As soon as i saw it, I just had to try it.
I possibly should post a warning with this recipe. The mayo is so good as to be addictive. However at least it’s legal. And relatively inexpensive. There are worse things one could be addicted to.
The other thing I love about this recipe is the ease of popping the veg and fish on one tray. Plus I love roasting at high temperatures because it’s so much quicker and adds an extra element of danger.
Fast Roast Fish with Miso Mayo
Ingredients
- 2 bunches broccolini
- 2 tablespoons white miso paste
- 6 tablespoons mayonnaise
- 1 tablespoon rice vinegar or white wine vinegar
- 2 fish fillets
- 2-3 tablespoons sesame seeds
Instructions
- Preheat your oven to 250C (480F). Trim broccolini and place in a roasting pan. Drizzle with a little oil and pop in the oven for 5 minutes.
- While the broccolini is cooking stir together miso, mayo and vinegar. Taste and season with more miso and/ or vinegar as needed.
- After 5 minutes, stir the broccolini and top with fish. Roast for another 8-12 minutes or until fish is cooked to your liking.
- To serve, smear miso mayo over two plates. Top with fish and broccoli and sprinkle with sesame seeds.
WINE MATCH: A crisp dry white like a Chablis (unoaked Chardonnay) or Riesling.
Variations & Substitutions
no broccolini – replace with 1 large head broccoli or 1/2 cauliflower chopped into bite sized pieces. Or use asparagus, snow peas or green beans (no need to pre-cook these just add at the same time as the fish).
no miso paste – try a sesame mayo instead by stirring 1-2 teaspoons sesame oil into the mayo. Or add 1 tablespoon soy sauce to the mayo.
vegetarian – replace fish with fried eggs (no need to roast) or firm tofu (roast as per the fish). Or use mushrooms instead of the fish and serve with roast cashews / peanuts for extra protein.
more Japanese flavour – serve with a few tablespoons shredded nori (seaweed).
carb-lovers – serve with Japanese noodles, steamed rice or fried rice.
more substantial (low carb) – extra broccolini or more mayo.
no oven – steam broccolini and pan fry fish then serve together.
paleo (grain, legume & dairy-free) – replace miso with 1 small clove garlic.
Waste Avoidance Strategy
broccolini – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).
miso paste – unopened paste can be kept in the pantry, once open needs to be refrigerated.
mayonnaise – unopened in pantry or in fridge once opened.
rice or white wine vinegar / sesame seeds – keep them in the pantry.
fish fillets – freeze them.
Prepare Ahead
Better when hot from the oven. But if needed you could roast the fish and broccolini ahead and keep in the fridge for up to a week. To serve warm in the oven or a pan and serve with mayo and sesame seeds.
Add to my Old Favourite Recipes
Yum made this me dressing the other day and it was so yummy 🤤 I drizzled it over my salmon salad!! So good 😊 thanks Jules
We rarely eat fish, but this makes me want to have some. One suggestion: years ago someone taught me to marinate shark meat in mayonnaise and it always came out great. It has occurred to me that smearing some of the miso mayo on the fish before baking might be a tasty way to go. I will do that if I try this.
mao as a marinade?! Why didn’t I think of that Susan. No I’ll have to wait for my oven to be fixed to make this 🙂
I love this recipe with cod loins, but had to cut the miso back to 1 dessert spoon to 6 Tbs of mayo, otherwise too salty.
For a carb kick udon noodles worked really well. The whole thing got rave reviews from friends.
Excellent Keith – and thanks for reporting back on the miso / salt levels – different brands do vary so glad you found a level you’re happy with.
Can I use reddish miso paste for the Mayo? I couldn’t find white miso.
Yes Nan – red miso will work but start with half the amount as it’s much stronger in flavour
Jules,
How do you think this would be if I used Balsamic Vinegar instead of the white wine or rice vinegar? I love the taste of balsamic with fish but I’m not sure if it would be too strong for this?
Sharon Schafer
My first thought is Balsamic would overpower everything Sharon. So if you don’t have white or rice wine vinegar lemon juice would be a safer option.
However then I was thinking about the sweet + salty combo you’d get from the balsamic and miso and maybe it would be really good. Only one way to find out for sure!
Jx