Soy-Miso Fish

Name: Soy-Miso Fish
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

10 ingredients

18 steps

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

Directions

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