I had some miso in the fridge that was approaching its expiration date, so I wanted to use it. I devised a preparation that was simple, involved one pan (if you don’t count the noodles) and was really tasty.
I used broccoli and carrots, which is what I had on hand, but any assortment of veggies would be great here — bok choy, cabbage, cauliflower, string beans, et cetera. Just make sure to adjust the cooking times so that the veggies don’t overcook.
I used sockeye salmon, which is quite lean. Hence, it benefited from a poach in the sauce and did not fall apart like more delicate or fatty fish might. That said, this preparation would work well with most any fish: You would just need to be gentle when placing it in the pan and again when serving it.
I served the dish over brown rice noodles, but it would be great over rice as well.
2 teaspoons canola or other mild oil
¼ cup chopped onion
2 tablespoons freshly grated ginger
2 cloves garlic, crushed
2 teaspoons finely chopped hot pepper (or hot sauce)
⅓ cup miso
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon honey
⅔ cup water (approximately)
1 small head broccoli, cut into florets
3 carrots, cut in coins
2 salmon fillets, about ⅓ pound each
Rice or noodles to serve
In a large skillet with a cover, heat the oil over medium, and sauté the onion, ginger, garlic and hot pepper until fragrant and soft. Add the miso, soy, sesame oil and honey, and stir well until blended and even textured. Add the water and mix.
Add the carrots and broccoli, stir to coat, cover and cook for about 5 minutes.
Press the vegetables to the edges of the pan, and place the fillets, skin side up, in the sauce. Cover and allow the fish to poach in the sauce for about 5 minutes. Check for doneness.
Serve over rice or noodles tossed with the sauce.