Recipes by Neil Sapitula from Saltwater Seafood Grill and Oyster Bar Images by Brydie Thompson
We love using miso in both our restaurants (Saltwater and Solera). The full flavour of umami and saltiness works well with so many different proteins and vegetables. In this recipe we have paired the miso butter sauce with a whole flounder, but this sauce will work just as well with fish fillets if whole fish isn’t for you. The miso component will also work especially well with salmon.
1 whole flounder, gutted*
1 shallot, finely chopped
3 cloves garlic, crushed
2 tbsp miso
200g butter
1–2 lemons, zest and juice
salt
¾ cup canola oil
3 tbsp flour
2 tbsp chives, finely chopped
Rinse the flounder, then pat dry with a paper towel.
In a small fry pan over a medium-high heat, melt a little knob of the butter, then add in the shallot and garlic and cook until starting to caramelise. Add in the miso paste and cook for another 2 minutes, then add in the rest of the butter. Once melted, stir in the juice of 1 lemon (reserve the zest first), taste and add more lemon or salt if needed, then take off the heat.
Heat the canola oil in a pan over a medium heat. Coat the flounder in the flour, then place it into the hot pan. Cook for 2–3 minutes each side. Once cooked through and golden, remove from the pan and drain on a paper towel lined tray. Transfer the fish to a serving plate, then top with the miso butter sauce and sprinkle with chives and lemon zest.
*If you don’t have someone able to do this at home, ask your friendly fish monger to do this for you.
