LYNNE BAIN’s family are big fans of nose-to-tail eating. And that goes for fish as well as anything four-legged on dry land.
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When we catch fish, all of the fish is used. I get a kick out of what parts and recipes we can try next.
This includes the meaty triangles of flesh called ‘fish wings’.
They are really a greatly underrated part of the fish and when cooked, fish wings make a great snack or light meal.
Handy hint 1: Miso paste is readily available in the Asian section of most supermarkets. You could use either white, red or brown miso in the following recipe. I used white miso because it is slightly sweeter than red or brown miso. The miso imparts a delicious umami flavour to the fish wings.
Handy hint 2: I would suggest serving the miso-coated fish wings with lots of paper napkins. A bowl of warm water with some slices of lemon or lime in it for finger cleaning purposes is a good idea too.
MISO-COATED FISH WINGS
Ingredients
Fish wings
3 tbsp white miso
3 tbsp mirin
1 tsp honey
1 tbsp soy sauce
2 cloves garlic, crushed
1 tsp ginger paste
Step 1: Preheat the oven to 180℃. Add the miso, mirin, honey, soy sauce, garlic and ginger together in a large glass bowl.
Step 2: Using a fork or small whisk, blend these ingredients together.
Step 3: Keep blending until the ingredients have combined to make a paste.
Step 4: Using clean hands, turn the fish wings in the coating until they are completely covered on both sides with the paste.
Step 5: Lay some baking paper in the bottom of a baking dish that is sufficiently large enough to hold all of the fish wings in a single layer. Brush the baking paper lightly with a little cooking oil to absolutely ensure that the coated fish wings do not stick to the baking paper.
Step 6: Place the coated fish wings in the baking dish and then place into the preheated oven. Bake for 10 minutes or so, depending on the size of the wings. If you like, halfway through the cooking time, you can turn the fish wings over and continue to bake until the wings are just cooked.
Step 7: The miso-coated fish wings ready to enjoy. I suggest serving with lots of paper napkins.
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