Callum Hann prepares this tasty fish salad recipe in episode 53 of Everyday Gourmet.


  • 2 Tablespoons white miso paste

  • 3 Tablespoons mirin

  • 2 x 150g approx kingfish fillets (just about any white-fleshed fish will work)

  • 1 teaspoon golden sesame seeds

  • 1 teaspoon black sesame seeds

  • Salad:

  • ¼ daikon, peeled and julienned

  • 1 lebanese cucumber, peeled, deseeded, julienned

  • 3 radishes, sliced as thin as possible on a mandolin

  • 2 spring onions, finely sliced

  • 25ml rice wine vinegar

  • 15ml light soy sauce

  • 10 ml mirin


  • 1.

    For the kingfish, whisk together miso paste and mirin. Coat the fish in the paste and marinade for 30-60 minutes.

  • 2.

    Meanwhile, make the salad. Mix together daikon, cucumber, radishes, and spring onions. In a separate small bowl or jug, mix together vinegar, light soy and mirin. Taste for balance of flavours. Adjust to suit your personal taste. Keep the vegetables and dressing separate until the fish is cooked, or the salad will lose it’s crunch.

  • 3.

    Turn you grill up to its highest heat. Line a tray with a piece of baking paper and place fish skin side down. Grill for 5 minutes, then turn so the skin side is up and grill until the skin is crisp and the fish is cooked through.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 278kj
  • Fat Total 5g
  • Saturated Fat 1g
  • Protein 37g
  • Carbohydrate 14g
  • Sugar 4g
  • Sodium 1021mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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