serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
Marinade
- 50 g white miso paste
- 2 tsp coconut oil, melted
- 2 tbsp mirin
- 1 tbsp tamari soy sauce
- 2.5 cm piece of fresh ginger, peeled and finely grated
Skewers
- 1 eggplant (aubergine), cut in half lengthways, each half cut into eight chunks
- 4 salmon fillets, skinned and cut in half horizontally
To serve
- 1 tbsp sesame seeds
- 2 spring onions, finely sliced
- handful of fresh herbs (coriander works well)
Resting time 1 hour
Instructions
To make the marinade, spoon the miso paste into a bowl and whisk in the coconut oil, mirin, tamari and ginger.
Next, add the eggplant and salmon to the bowl and stir well until thoroughly coated in the marinade. Set aside in the fridge for up to an hour or cook immediately.
Preheat the grill to high. Thread one chunk of eggplant followed by a piece of salmon and then another chunk of eggplant onto each skewer. Transfer the skewers to a foil-lined baking tray.
Grill the skewers for 1–2 minutes each side, until the fish is cooked through and everything is nicely caramelised.
Divide the skewers amongst four plates and scatter with the sesame seeds, spring onions and herbs.
From The Goodness of Coconut: 40 Irresistible Energy-Packed Recipes by Emily Jonzen, photography by Clare Winfield (Kyle Books, $19.99).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
