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45 Minutes
Fish

Japanese-Style Oven Baked Fish and Chips with Miso Tartare

  • Easy

We love a miso mash-up and this one reboots your usual tartare sauce with an extra hit of umami thanks to that beloved Japanese fermented soya bean paste. Drizzle it liberally over oven-baked salmon and chips and serve with a crisp salad to sweep your household right off their feet.

Recipe

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1

Cook Chips

Preheat oven to 200°C fan-forced. Cut potato and sweet potato into 2cm-thick wedges. Place on a lined baking tray, drizzle with oil and season with salt and pepper. Bake for 15–20 minutes or until just-golden and almost tender.

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2

Make Miso Tartare Sauce

Finely chop spring onion and capers. Juice lime. Place spring onion, capers, ½ the lime juice, miso and mayonnaise in a bowl. Season with pepper and mix to combine.

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3

Prepare Salad Ingredients

Rinse and separate lettuce leaves. Cut cucumber into rounds. Place lettuce and cucumber in a bowl.

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4

Cook Salmon

Once chips are lightly golden, remove from oven. Move chips to side of tray. Place salmon on tray, skin-side down, and drizzle with soy sauce. Return to oven for a further 10–12 minutes or until salmon is just cooked and potatoes are tender.

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5

Season Salad

Add remaining lime juice, salt and pepper to salad and toss well to combine.

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6

Plate Up

Divide chips, salmon and salad between plates and drizzle over miso tartare sauce to serve.

Australians QuiteLike

Japanese-Style Oven Baked Fish and Chips with Miso Tartare

Fabulous fresh ingredients

"Wonderful recipes that are delicious and nutritious and good value for money"

Ericca

Easy to cook

"Very tasty and quick to cook which is a big help during the week when you are working."

Helen

Great quality produce

"The recipes are so much better than all other meal kits I’ve tried over the years."

Asami