Ingredients

4 tbsp unsalted butter, softened

2 tsp red miso paste*

pinch of salt

2 x 125 g Yellowtail fillets (Fish With A Story)

1-2 tsp olive oil

1 pack bok choy, cut in half lengthways

coriander or parsley

Method

1. Combine butter and miso paste together until they are mixed. Set aside.
2. Pat the fish dry with paper towels.
3. Melt 1 tablespoon of miso butter on a medium-hot pan. Add the fish, skin side up. Loosely cover the pan with foil and cook for 3-5 minutes, or until lightly browned. 
4. Meanwhile, heat 1 tsp olive oil in a large frying pan, add the bok choy, cut side down and cook for 1-2 minutes. Add a splash of water and allow it to wilt.
5. Flip the fish and cook until cooked through. Add more butter if the pan is too dry.
6. Serve with steamed rice & wilted bok choy.

*Miso is a widely-available, fermented soy bean paste.