Whitefish is a fantastic source of Omega 3; the low-fat protein is also believed to have heart-beneficial minerals and properties. Check out the second recipe in our week-long macrobiotic food diary.
Ingredients:
600g whitefish
100ml tamari (organic/gluten free soy sauce)
200ml water
50ml Sesame oil
600g onions
200g lambs lettuce
50ml apple juice
30g shiro miso
15ml vinegar umeboshi (Japanese salt plums - easily sourced from major UAE supermarkets)
25g mustard
Steps:
1. Cut the whitefish into 4 equal sized fillets.
2. Mix the water, tamari and shiro miso together in a bowl.
3. Pour the liquid into a baking dish and marinate the fish for 1 hour.
4. Wrap the portions individually in tinfoil parcels along with some of the left over marinade, before placing on a baking tray.
5. Place them in a preheated over and cook at 180 degrees C for 4-5 minutes.
6. Finely slice the onion and sauté in a pan on a low heat until caramelized.
7. To make a dressing for the lamb’s leaf, mix the sesame oil, apple juice, vinegar umeboshi and mustard together.
8. Plate the dish by putting a generous mound of onions down first, topped with the whitefish. Serve with a side of lamb’s lettuce and drizzle with dressing.
For more recipes inspired by Shamadi restaurant see here, part of SHA Wellness Clinic in Spain.
