Japanese · Dinner
Grilled Miso Marinated Fish
Grilled white fish fillet coated in white miso and mirin glaze, served over seasoned white rice with edamame, a poached egg, scallion, and sesame seeds. High in protein from the fish, egg, and edamame, with a caramelized miso-mirin top.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
548Calories
52.3gProtein
16.8gFat
45.6gCarbs
13.2gSugar
5.4gFiber
1580mgSodium
330mgChol
3.9gSat Fat
950mgPotassium
140mgCalcium
4.2mgIron
2.8mcgVitamin B12
6mgVitamin C
Goes well with
Green tea (chilled or hot)
local
Sake (warm or chilled)
international
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Whisk white miso, mirin, sake, soy sauce, and sugar in a small bowl until smooth. Coat the fish fillet in the mixture, cover, and refrigerate for 8 hours.
2
Wait
Marinate the fish overnight so the miso seasons the flesh.
3
Grill
Scrape most marinade from the fillet, pat dry, and broil on high 4 inches from heat for 7–9 minutes until deeply caramelized and flesh flakes easily.
4
Poach
Simmer water in a small pot, crack the egg in, and poach for 3 minutes until the white sets but yolk remains soft.
5
Plate
Set the glazed fish alongside white rice mixed with edamame, sesame oil, and rice vinegar. Top with the poached egg, scallion, and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 4 tbsp4 tbsp white miso
- 3 tbsp3 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar-white
- 22 large eggs
- 2/3 cup100g edamame
- 1 cup180g cooked white rice
- 2 tsp2 tsp sesame seeds
- 22 scallion
- 1 tsp1 tsp sesame-oil
- 2 tsp2 tsp rice-vinegar
