Baked Fish with Miso and Ginger

This recipe creates a flavorful and healthy baked fish dish with a sweet and savory miso ginger glaze.

Ingredients:

For the marinade:
1 Tbsp white miso paste
1 Tbsp mirin (optional, substitute with rice vinegar)
1 Tbsp soy sauce
1 tsp grated fresh ginger
1 clove garlic, minced (optional)
1 Tbsp sake (optional)
1 Tbsp brown sugar (optional, for a sweeter glaze)
For the fish:
2 (6 oz) skinless, boneless white fish fillets (cod, halibut, tilapia, etc.)
1 Tbsp neutral oil (canola, vegetable, etc.)
2 scallions, thinly sliced (optional, for garnish)

Production Steps:

1. Make the marinade: In a small bowl, whisk together the miso paste, mirin (or rice vinegar), soy sauce, ginger, garlic (if using), sake (if using), and brown sugar (if using) until smooth.
2. Marinate the fish: Place the fish fillets in a shallow dish or resealable bag. Pour the marinade over the fish, ensuring they are completely coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
3. Preheat the oven: While the fish marinates, preheat your oven to 400°F (200°C). Lightly grease a baking dish or baking sheet.
4. Prepare the fish for baking: Remove the fish fillets from the marinade and let any excess drip off. Place the fish fillets in the prepared baking dish.
5. Bake the fish: Bake the fish for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. The exact cooking time will depend on the thickness of your fish fillets.
6. Optional broil for a crispier finish: If desired, for the last 2-3 minutes of cooking, you can broil the fish on high for a crispier top. Keep a close eye on the fish under the broiler to prevent burning.
7. Serve: Garnish with sliced scallions (optional) and serve with your favorite sides like steamed rice, roasted vegetables, or a salad.

Tips:

You can use different types of miso paste in this recipe, such as white (shiro) or yellow (mellow) miso. White miso will have a milder flavor, while yellow miso will have a stronger flavor.
If you don’t have mirin, you can substitute it with rice vinegar.
Feel free to adjust the amount of ginger and garlic to your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and healthy baked fish with miso and ginger!