Ginger-miso dressing with ‘fishy fish’ and broccoli

The dressing of this recipe is simple and delicious with so many food, thus it could be your new classic that you can use in many ways and occasions. But the best combination is with ‘fishy fish’ as scallops or cod. Don’t cook the vegetable too soft to contrast the soft fish and add some sour topping to make it complete.


This recipe is inspired by a recipe of the Fish box in London.



Ingredients 2 persons

  • 6 scallops or two fillets of firm white fish
  • 2 tsp of The Good Spice ginger powder
  • 2 cloves of garlic
  • 150g tender stem broccoli
  • 1 tbsp oil
  • 1 tbsp sweet white miso paste
  • 1 tsp agave or honey
  • 1 tsp tamari paste (dutch: tamaride. available in most supermarkets)
  • Almond milk or normal milk
  • Pomegranate seeds/dried cranberries/fresh currants
  • Sea salt and pepper, for seasoning


  1. To prepare the miso dressing, simply mix together the miso paste, tamari, agave and ginger powder and gradually add in a splash of (almond) milk until you’re left with a smooth, pourable glaze.
  2. Heat the oil in a frying pan. Make sure that the oil is really warm before you add in the broccoli and bake until still green but tender. This takes around 12 minutes.
  3. Heat up another baking pan and add some oil. Add the cut garlic and sauté for around 15 seconds before adding in your scallops or fish fillets. The oil is the right temperature if you hear a sizzle when you put the scallops or fish in the pan. Bake the scallops or fish for around 3-4 minutes on each side. You want the scallops to be cooked through, with a slight crisp outer coating.
  4. Take out the fish or scallops and pour the remaining oil over the broccoli.
  5. Plate the broccoli add the fish or scallops on top. Pour over the dressing and then top with the currents, pomegranate or cranberries.