Sweet And Sticky Miso Glazed Fish

Sweet And Sticky Miso Glazed Fish

Create a delicious Sweet and Sticky Miso Glazed Fish with this easy recipe. Perfectly balanced with savoury miso, sweet glaze, and tender fish, it’s a restaurant-quality dish you can make at home. Follow our step-by-step guide for flawless results every time. Order premium seafood from Pearl Seafoods to ensure the freshest ingredients delivered straight to your door in Sydney. Whether for a special occasion or a weeknight meal, this recipe is sure to impress. Start cooking and enjoy Sydney’s best seafood today!

Recipe Information

Serves

4 people

Preparation

15 minutes

Cooking

20 minutes

Difficulty

Moderate

Ingredients

    • 100g white miso paste
    • 2 tbsp caster sugar
    • 2 tbsp rice vinegar
    • 2 tbsp mirin
    • 2 tsp tamari or soy sauce
    • 2 tbsp rice bran oil
    • 300g (1 1/2 cups) jasmine rice
    • 1 tbsp finely grated fresh ginger
    • 1 tbsp sesame seeds
    • toasted
    • 4 x 150g thawed toothfish portions
    • 1 bunch baby choy sum
    • trimmed
    • halved crossways
    • 1 bunch baby bok choy
    • halved lengthways
    • 150g snow peas
    • halved if large
    • Lime wedges
    • to serve

Steps

  1. In a medium saucepan, combine the miso paste, sugar, vinegar, mirin, soy sauce, and 60ml (1/4 cup) water. Whisk until smooth and well blended. Place over medium heat and bring to a gentle simmer. Cook uncovered for about 3 minutes until slightly reduced. Transfer the mixture to a bowl and let it cool for 10 minutes.
  2. Wipe the saucepan clean. Heat half the oil over medium heat, then add the rice and ginger. Stir and cook for 1 minute until the rice is well coated and fragrant. Add 625ml (2 1/2 cups) water and bring to a boil. Lower the heat, cover, and simmer for 12 minutes or until the water is absorbed and the rice is tender. Mix in the sesame seeds and set aside, covered, for 10 minutes to steam.
  3. While the rice is cooking, place the fish portions into the cooled miso marinade to coat. Heat the remaining oil in a large pan over medium-high heat. Remove the fish from the marinade, keeping the marinade aside, and cook the portions for 3 to 4 minutes per side or until they are just cooked through. Transfer the fish to a plate and pour the reserved marinade into the pan. Bring it to a boil briefly, then remove from heat.
  4. Steam or boil the choy sum, bok choy, and snow peas for about 1 minute or until tender. Drain well.
  5. Serve by dividing the rice into bowls, topping with the fish and steamed greens. Drizzle with the pan sauce and finish with lime wedges on the side.

Featured Product for This Recipe

Frozen Toothfish Portions

Frozen Toothfish Portions

$23.00

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