Salty samphire and umami-loaded miso go so well with sweet sea bream and clams in this East Asian-inspired dish
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We used Marukome Instant Miso Soup Sachets, available online or in specialist shops. It has a dashi (seaweed and fish stock) base, mixed with delicate white miso, making it a great choice for fish. Not all brands are made with dashi, so if you use a supermarket brand, taste the broth before serving – you may need to pep it up with a little soy sauce.
There seems to be a little debate out there about how best to prepare clams for cooking. Sometimes they can be gritty, so we put ours in a large bowl of heavily salted cold water and left them for 30 minutes or so. Lift out the clams – there will most likely be some grit or sand at the bottom. Discard any that do not close when tapped.
Even if your fishmonger has been careful, it’s best to check filleted fish for bones. Run your finger along the flesh side; any bones will soon make themselves known. Use a pair of tweezers (you can buy special fish bone tweezers from kitchen shops) to yank out the bones, taking care not to damage the flesh.If your fish has a long line of small bones along the middle, then you can cut them out instead. Using a very sharp, thin- bladed knife, cut a fine V-shape, going either side of the bones along the length of the fillet down to the skin, but not through it. Pull out the bones and the little flesh attached in one neat strip.