Thermomix® Singapore Tutorial with MasterChef Trish Yee

white miso paste

🥗Healthier: red miso paste

💰Cheaper: soybean paste

Red miso offers a deeper flavor, while soybean paste is more economical.

mirin

🥗Healthier: sake

💰Cheaper: rice wine

Sake provides a similar sweetness with fewer calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and more versatile.

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based alternative, while canned fish is budget-friendly.

Mix miso paste, mirin, sugar, soy sauce, sesame oil, rice vinegar, ginger, and garlic in a bowl until smooth.

Marinate fish fillets in the miso mixture for at least 30 minutes in the refrigerator.

Preheat the grill or broiler to high heat.

Remove fish from marinade and shake off excess.

Place fish on the grill or broiler pan, skin-side down.

Cook for 4-5 minutes until the skin is crispy and fish is opaque.

Carefully flip the fish and cook for an additional 2-3 minutes.

Remove fish from heat and let rest for a few minutes.

Torch the top of the fish with a kitchen torch until caramelized and slightly charred.

Garnish with chopped green onions, black sesame seeds, lime juice, and cilantro before serving.

Cooking Techniques

Spice Level:

Allergens