Simply perfect fish, wasabi mash, sautéed kale

Simply perfect fish, wasabi mash, sautéed kale.

Simply perfect fish, wasabi mash, sautéed kale

Servings 4 people
Author Steven Snow



  • 850 g 1 lb 14 oz all-purpose potatoes, such
  • as desirée
  • 1 tablespoon dried wasabi paste
  • 250 ml 9 fl oz/1 cup milk
  • 100 g 31/2 oz butter

Sautéed kale/spinach

  • 60 ml (1/4 cup) Brookfarm lemon myrtle and chilli macadamia nut oil (or plain)
  • 1 garlic clove finely sliced
  • 500 g kale, no stalks
  • 4 fillets (160 g each) of mahi mahi or swordfish
  • plain all-purpose flour for dusting
  • 100 ml plain macadamia nut oil
  • 125 ml (1/2 cup) dry white wine
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon butter


  1. To make the wasabi mash, peel and cut the potatoes into quarters and steam them for about 20 minutes, or until soft (by steaming, the potatoes take on less water than boiling). Put the potatoes through a mouli, if you have one, or mash well with a potato masher (do not use a food processor or the potato will become glue-like).
  2. In a separate bowl, mix the wasabi powder with about 2 tablespoons water to form a thick paste. Heat the milk and butter in a saucepan and stir until the butter has melted. Mix the combined milk, butter and wasabi into the mashed potatoes, beating with a spoon until as smooth as possible. Season with sea salt and cracked black pepper, to taste, then cover and keep warm.
  3. Preheat the oven to 180ºC. Season the fish fillets with sea salt and dust lightly in the flour.
  4. To make the sautéed kale, blanch in boiling water for 30 seconds and then plunge straight into iced water. Heat the infused macadamia nut oil in a frying pan over high heat. Add the garlic and kale and cook for 2 minutes or until wilted. Season with sea salt, to taste. Set aside and cover to keep warm.

  5. To cook the fish, heat the macadamia nut oil in a large frying pan over medium heat and add the fish fillets. Cook for 2 minutes on each side, or until golden. Add the white wine, lemon juice and butter to the pan with the juices from the fish and bake in pre heated oven for 3 minutes (a little less if using a swordfish steak).

  6. Divide the mash among four plates, then place four equal portions of kale on top. When the fish is cooked, lay it over the kale. Return fish pan to a high heat and bring the juices to the boil or until slightly thickened. Drizzle the sauce over the fish and serve immediately.

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