makes: 4 | time: 15 mins + 1 hour marinading

Ingredients:

• 2 fillets (roughly 300 grams each) firm white fish (Ling, Barramundi, Cod, Mahi Mahi, Bass), cut in half width ways
• 1/3 cup white miso paste
• 1/4 cup mirin
• 2 tbsp orange juice
• 1 tbsp light sodium soy sauce (GF)
• 2  Gluten Freedom Sweet Potato Buns

Slaw

• 2 Lebanese cucumber, peeled into ribbons
• 1 tsp table salt
• 1 cup green cabbage, shaved
• 1 spring onion, sliced
• 1/4 cup basil and/or Thai basil, torn
• 1 tbsp + 2 tbsp rice wine vinegar
• 3 tbsp mayonnaise + extra for serving

Method:

1. In a medium bowl, mix the miso, mirin, orange juice & soy sauce. Add the fillets of fish & coat both sides. Cover & refrigerated for a minimum of 1 hour.
2. Place the cucumber ribbons flat on a plate, sprinkle with salt & pour 1 tbsp of the rice wine vinegar. Leave to sit for 15-20 minutes. Drain.
3. Add the cabbage, spring onions, coriander or basil, cucumber, 2 tbsp rice wine vinegar & mayonnaise to a large bowl & toss.
4. Drain the marinade off the fish & discard. Line a baking tray with parchment paper. Drizzle with olive oil & place the fish, evenly on the baking tray. Bake in a 200℃ for 12-18 minutes (based on type and size of fillet) or until cooked through.
5. Toast the buns. Layer extra mayonnaise, fish, slaw & second half of the bun. Serve.

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