• Roast fish with Japanese pickled vegetables and miso dressing

    Serves: 6
    Cooking Time: 20 mins + extra for steeping


    • Pickle

    • 100ml rice wine vinegar
    • 250ml (1 cup) water
    • 30ml (2 tbsp) mirin
    • 15ml (1 tbsp) sea salt
    • 60ml (¼ cup) sugar
    • 500g green cabbage
    • 1 medium carrot, julienned
    • 250g button or shiitake mushrooms
    • 3 green onions, slivered
    • 5ml (1 tsp) white sesame seeds, toasted
    • 5ml (1 tsp) soy sauce
    • Dressing

    • 1 garlic clove, halved
    • 15ml (1 tbsp) miso
    • 7,5ml (1½ tsp) mustard
    • 15ml (1 tbsp) rice vinegar
    • 30ml (2 tbsp) olive oil
    • salt, to taste
    • 600g fresh line fish (firm white fish such as hake will work well)
    • 10ml (2 tsp) white sesame oil
    • sprouts, to garnish
    • lime, to garnish



    For the pickle, bring the vinegar, water, mirin, salt and sugar to the boil. Add the vegetables, then remove from the heat. Add the sesame seeds and soy sauce, and leave to steep for at least 5 hours.


    Preheat the oven to 190°C.


    For the dressing, rub the inside of a bowl with the garlic. Add the miso and beat with a whisk as you add the mustard and vinegar. Add the olive oil in drops and keep whisking to emulsify the dressing. Season, then chill in a tightly covered container until needed.


    Place the fish skin-side up on a baking tray and rub it with the sesame oil. Place the tray on the top shelf in the oven and roast for about 5 minutes. The fish should be opaque yet firm.


    Drain the pickle and place a dollop on each plate. Top with the fish and the miso dressing. Garnish with sprouts and lime, and serve.


    To drink: The well-balanced oak handling in La Bri Chardonnay will bring body and a zesty citrus character to the dish.