This has to be my new favourite summer dish! I used fresh corn in this recipe but if you are short for time (or corn isn't in season) then you can go for frozen corn kernels. The miso butter gave the fish an extra salty taste which really complimented the corn salad.
Ingredients (4 serves)
Miso Ginger Fish
1 tbsp organic miso paste
100gm butter (DF option is olive oil)
1 tbsp fresh grated ginger
4 x 200gm fresh white fish fillets (my choice was snapper and tarakihi)
1/4 cup chopped walnuts
2 tbsp extra olive oil
2 corn cobs
1 avocado, chopped into chunks
200g cherry tomatoes, sliced in halves
1 capsicum, chopped finely
1 lemon, juice squeezed
1/4 cup avocado or extra virgin olive oil
Salt/ pepper to season
Heat a non-stick fry pan over medium heat with the 2 tbsp olive oil and fry the fish for 2 minutes either side.
Whisk the butter, miso paste, fresh ginger and a small bowl. Pour half of this mixture into the fry pan (while fish is cooking) and swirl around so it gets into the fish while it is cooking.
Prepare the corn salad by heating up the corn cobs in the microwave for 3 minutes each. Cut the corn kernels off. Combine the remaining ingredients into a bowl and mix together. Season to taste.
Evenly plate the corn salad onto four plates and place one fillet of fish on top. Drizzle the remaining miso butter paste over each piece of fish and garnish with walnuts.