Soy-Miso Fish Recipe

Name: Soy-Miso Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 1/2 teaspoons sesame oil; 1 cup sushi rice; 1/2 to 3/4 pound fish fillets; 2 tablespoons reduced-sodium soy sauce; 4 teaspoons miso paste; 2 teaspoons rice wine vinegar; 1 teaspoon black bean and garlic sauce; 1 large golden or red beet, peeled or not and sliced; 2 shiitake mushrooms, halved and sliced; 2 cups snow peas

Servings: persons

2 1/2 teaspoons sesame oil
1 cup sushi rice
1/2 to 3/4 pound fish fillets
2 tablespoons reduced-sodium soy sauce
4 teaspoons miso paste
2 teaspoons rice wine vinegar
1 teaspoon black bean and garlic sauce
1 large golden or red beet, peeled or not and sliced
2 shiitake mushrooms, halved and sliced
2 cups snow peas

1
Preheat the oven to 450F.
2
Wipe the inside and lid of a cast-iron Dutch oven with 2 teaspoons of the sesame oil.
3
Rinse the rice in a strainer until the water runs clear.
4
Add to the pot with 1 cup plus 1 tablespoon water and stir until the rice settles into a smooth layer.
5
Add the fish.
6
In a small bowl, combine the soy sauce, miso paste, rice wine vinegar, black bean and garlic sauce, and the remaining 1/2 teaspoon of sesame oil.
7
Stir until the miso is dissolved and the sesame oil is incorporated, then drizzle half of the mixture over the fish.
8
Arrange the beet slices in a layer on the fish, then scatter the mushrooms on top.
9
Load in the snow peas and drizzle the rest of the soy mixture over all.
10
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11
Serve immediately.
12
Calories: 542
13
Protein: 34g
14
Carbohydrates: 91g
15
Fat: 3g
16
Cholesterol: 54mg
17
Sodium: 137mg
18
Fiber: 7g

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 2 1/2 teaspoons sesame oil, 1 cup sushi rice, 1/2 to 3/4 pound fish fillets, 2 tablespoons reduced-sodium soy sauce, and more.

Yes, Soy-Miso Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soy-Miso Fish

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