Soy-Miso Fish Recipe

Name: Soy-Miso Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

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

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Soy-Miso Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions