Remove from the heat and cool. Cut fish into 5-10cm portions and pat dry with a paper towel. Place fish skin-side down in a dish and cover with miso marinade. Refrigerate for at least an hour ...

Miso-glazed homemade konnyaku ... loquat trout narezushi (traditional sushi made by lactic acid fermentation of fish, salt and rice) and small sweetfish heshiko (salted fish pickled in rice ...

Si King rustles up his no fuss salmon dish that’s the perfect mid-week recipe you’ll reach for time and time again.