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Roasted flathead in chickpea miso, parsley and tahini sauce

Name: Roasted flathead in chickpea miso, parsley and tahini sauce recipe
Yield: 4
Ingredients: 1/2 cup (125ml) cooking sake; 1/2 cup (125ml) mirin; 60g caster sugar; 170g chickpea miso (from specialty food shops – substitute white miso paste); 2 x 600g flathead, cleaned, scaled, skin scored; Lemon cheeks, to serve; 100g hulled tahini; 1/4 cup (60ml) rice vinegar; 1/3 cup (80ml) extra virgin olive oil; 2 tsp caster sugar; 2 1/2 tbs finely chopped flat-leaf parsley, extra chopped to serve; 1 tsp ground cumin

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by Ben Sears

CHEF

Oct 06, 2020

"The flathead in chickpea miso incorporates ideas from Japan and Israel without seeming like a silly or forced infusion," says Ben Sears. Begin this recipe 1 day ahead.

1/2 cup (125ml) cooking sake
1/2 cup (125ml) mirin
60g caster sugar
170g chickpea miso (from specialty food shops – substitute white miso paste)
2 x 600g flathead, cleaned, scaled, skin scored
Lemon cheeks, to serve

Tahini and parsley sauce (makes approx. 560ml)

100g hulled tahini
1/4 cup (60ml) rice vinegar
1/3 cup (80ml) extra virgin olive oil
2 tsp caster sugar
2 1/2 tbs finely chopped flat-leaf parsley, extra chopped to serve
1 tsp ground cumin

Method

1.

To make the marinade, place the sake, mirin and sugar in a small saucepan and bring to the boil. Cook for 5-6 minutes until reduced by half. Reduce heat to medium and add the miso. Stir using a small whisk until combined. Season to taste and set aside to cool.
2.

Place the flathead in a large deep tray and pour over marinade. Coat all over the fish, season and marinate in the fridge overnight.
3.

For the tahini and parsley sauce, place all ingredients in a bowl with 1/2 cup (125ml) cold water. Stir to a smooth sauce, adding a little more water to get a good thick sauce consistency. Season to taste. Preheat the oven to 220°C.
4.

Place the flathead in a baking tray large enough to fit both fish. Pour over leftover marinade and season. Roast for 25-30 minutes until flathead begins to blacken and is cooked. The miso will become dark and charred (this is good and will balance the sweetness in the marinade).
5.

Place the tahini and parsley sauce on serving plates and top with fish. Scatter over extra parsley and serve with lemon cheeks alongside.