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Miso fish kebabs with roasted sesame broccoli and asparagus

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450g Cod or monkfish
6 Spring onions
2 tsp Miso paste
1 tbsp Reduced salt light soy sauce
Juice of 1 lime
500g Brocolli
200g Asparagus
1 tbsp Sesame oil
1 tbsp Sesame seeds

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Miso fish kebabs with roasted sesame broccoli and asparagus

    • Serves 4
    • Easy


    I made these with cod but any meaty white fish would work. Monkfish would work particularly well. This recipe would also be good with chicken. I serve it with jasmine sticky rice but it would also be good with noodles.

    I think this is a great dish for kids as all the parts of it are in bite sized chunks, therefore no cutting it up! And sticky rice means that this dish is especially good for finger foods and/or baby led weaning.

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    Prepare the kebabs

    Slice the fish into large cubes. Cut each of the spring onions into 3. Mix the lime juice, miso paste and soy sauce in a small bowl until smooth. Thread the fish and onions onto skewers alternating fish and onion. This should make 6 skewers (I used 4 pieces of cod and 3 onions on each skewer). Brush the kebabs on both sides with the miso marinade.


    Prepare the roasted veggies

    Cut the broccoli into bite-sized florets. Snap off the woody stems of the asparagus. Place these on a baking tray and mix with the sesame oil. Place in a pre-heated oven for 30 minutes at 190degC.


    Grill the fish kebabs for 10 minutes until cooked. Baste with more of the miso paste towards the end of cooking.


    Serve the kebabs with the roasted vegetables (garnish with sesame seeds) and steamed rice.

    Alison Lyles

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