Soy-Miso Fish
One of my friends once owned a place that served delectable organic small plates in a funky part of town. I had a melt-in-your-mouth soy-miso monkfish that was just to die for. I’ve tried to re-create the experience here. Because monkfish can be hard to find, I use flounder to make this at home, but feel free to use sole, tilapia, salmon, or any fish. For that matter, this would be delicious with chicken or pork tenderloin as well. To make the dish spicier, double or triple the amount of black bean sauce. You can usually find black bean and garlic sauce in the Asian section of the grocery store.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Wipe the inside and lid of a cast-iron Dutch oven with 2 teaspoons of the sesame oil.
Step 3
Rinse the rice in a strainer until the water runs clear. Add to the pot with 1 cup plus 1 tablespoon water and stir until the rice settles into a smooth layer. Add the fish.
Step 4
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. Stir until the miso is dissolved and the sesame oil is incorporated, then drizzle half of the mixture over the fish.
Step 5
Arrange the beet slices in a layer on the fish, then scatter the mushrooms on top. Load in the snow peas and drizzle the rest of the soy mixture over all.
Step 6
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 542
Step 8
Protein: 34g
Step 9
Carbohydrates: 91g
Step 10
Fat: 3g
Step 11
Cholesterol: 54mg
Step 12
Sodium: 137mg
Step 13
Fiber: 7g
