Miso Glazed Fish With Crisp Asian Salad Recipe

Name: Miso Glazed Fish With Crisp Asian Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white miso paste; 3 tbsp rice vinegar; 2 tbsp mirin (rice wine); 1 tbsp sugar; 1 tsp light soy sauce; 4 small sea bass fillets; 1/4 cup sesame seeds, toasted; None None FOR THE SALAD; 3 oz sugar snap peas; 3 oz snow peas; 1/2 small Chinese cabbage, shredded; 1/2 None green pepper, seeded and cut into strips; 1 cup bean sprouts; 1/4 cup loosely packed mint leaves; 1/4 cup loosely packed cilantro leaves; 1 tbsp light soy sauce; 1 tsp sesame oil; 1 tsp balsamic vinegar

Servings: persons

1/2 cup white miso paste
3 tbsp rice vinegar
2 tbsp mirin (rice wine)
1 tbsp sugar
1 tsp light soy sauce
4 small sea bass fillets
1/4 cup sesame seeds, toasted
None None FOR THE SALAD
3 oz sugar snap peas
3 oz snow peas
1/2 small Chinese cabbage, shredded
1/2 None green pepper, seeded and cut into strips
1 cup bean sprouts
1/4 cup loosely packed mint leaves
1/4 cup loosely packed cilantro leaves
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp balsamic vinegar

1
Place miso paste, rice vinegar, mirin, sugar and soy sauce in small saucepan on medium heat. Cook for 3 mins. Remove from heat and set aside until cooled.
2
Place fish in ceramic or glass dish. Pour cooled glaze over fish. Cover with plastic wrap and refrigerate for 30 mins.
3
Meanwhile, for salad, toss sugar snap peas, snow peas, cabbage, pepper, bean sprouts, mint and cilantro in a large bowl. Mix rice vinegar, soy sauce, sesame oil and balsamic vinegar in a small bowl. Pour over salad and toss well.
4
Preheat the oven to 425u00b0F. Line a baking pan with parchment paper. Place marinated fish on pan. Bake for 10 mins. Sprinkle with sesame seeds. Serve with salad.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup white miso paste, 3 tbsp rice vinegar, 2 tbsp mirin (rice wine), 1 tbsp sugar, and more.

Yes, Miso Glazed Fish With Crisp Asian Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Miso Glazed Fish With Crisp Asian Salad

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