Sesame-fried asparagus with sashimi and miso

Sesame-fried asparagus with sashimi and miso

Mr Wilkinson's Simply Dressed Salads
Jacqui Melville

This is just one of many beautiful dishes Vanessa Mateus, my night-time head chef at Pope Joan, has created. The textures and flavours are just divine. We love using asparagus, and I have to thank Trevor and Jo Courtney from Bridge Farm organics for supplying our stunning asparagus for many, many years now.


Quantity Ingredient
8 asparagus spears, woody ends trimmed, then cut in half
50g plain flour
1 free-range egg, beaten
100g sesame seeds
50ml apple cider vinegar
50g sugar
2 champion radishes, thinly sliced
50g mayonnaise
2 teaspoons red miso paste
1 litre canola oil
200g skinless boarfish or sashimi-style white fish fillets, pin-boned and thinly sliced, such as dory
1 lime, juiced
olive oil, for drizzling
chervil sprigs, to garnish (optional)


  1. Bring a pot of water to the boil, add the asparagus and cook for 30 seconds. Take out and refresh under cold water. Once cold, pat the asparagus with paper towel until dry.
  2. Dip each asparagus spear into the flour, then the beaten egg, allowing any excess egg to drip off, then into the sesame seeds. Set aside.
  3. In a small pot, bring the vinegar, sugar and 50 ml water to the boil, then take off the heat and set aside to cool. Once cool, add the radish.
  4. In a small bowl, mix together the mayonnaise and miso.
  5. Pour the canola oil into a saucepan, ensuring the pan is no more than one-third full. Heat to 160ºC on a cooking thermometer, then deep-fry the asparagus in two batches for 3–4 minutes each time, or until light golden. Remove each batch with a slotted spoon and drain on paper towel.
  6. Dollop the miso mayo onto a serving plate. Slice the asparagus spears and arrange on the plate, then lay the fish slices around. Sprinkle the lime juice over the fish and season with salt flakes. Now drain the pickled radish and arrange over the top. Finish by drizzling with a little olive oil.


  • The sesame-fried asparagus is great on its own as a canapé; you could also serve it by itself in a bowl, with the miso mayo as a dipping sauce.
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