Miso Fish With Snow Peas Salad Recipes

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SAUTEED COD ON SNOW PEAS AND CABBAGE WITH MISO SESAME VINAIGRETTE

Categories     Fish     Sauté     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 18



Sauteed Cod on Snow Peas and Cabbage with Miso Sesame Vinaigrette image

Steps:

  • Make vinaigrette:
  • Purée all vinaigrette ingredients in a blender until smooth.
  • Sauté cabbage:
  • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.
  • Cook fish:
  • Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.
  • Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

For vinaigrette
2 tablespoons seasoned rice vinegar
3 tablespoons water
2 tablespoons red or white miso (fermented soybean paste)
1 tablespoon sugar
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons finely grated peeled fresh ginger
4 teaspoons nerigoma (Japanese sesame paste) or well-stirred tahini
3 tablespoons vegetable oil
For cabbage
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1/2 lb Savoy cabbage, very thinly sliced crosswise
1/2 lb napa cabbage, very thinly sliced crosswise
1/4 lb snow peas, very thinly sliced lengthwise
For fish
2 tablespoons vegetable oil
4 (5-oz) pieces cod fillet (3/4 to 1 inch thick)

MISO FISH WITH SNOW PEAS SALAD

Make and share this Miso Fish With Snow Peas Salad recipe from Food.com.

Provided by ImPat

Categories     Weeknight

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13



Miso Fish With Snow Peas Salad image

Steps:

  • Preheat oven to 180C (170C fan forced).
  • Line a baking tray with baking paper and place fish, in a single layer, on prepared tray.
  • Combine miso paste, 1 1/2 teaspoons mirin, garlic, ginger and onion in a msall bowl and mix and then spread miso mixture on top of the fish and then bake for 10 to 12 minutes or until cooked (this will depend on the thickness of your fish slices).
  • Combine sprouts, carrot and capsicum in a medium bowl and add extra mirin, soy sauce, sesame oil and sesame seeds to make salad.
  • Serve fish with salad.

600 g fish fillets (firm white)
1/4 cup white miso (paste)
1 1/2 teaspoons mirin
1 tablespoon mirin (extra)
2 garlic cloves (chopped)
2 teaspoons ginger (g=freshly grated)
1 green onion (thinly sliced)
100 g snow pea sprouts (rinsed)
1 carrot (medium cut into matchsticks)
1 red capsicum (medium thinly sliced)
2 teaspoons low sodium soy sauce
1/2 teaspoon sesame oil
1 tablespoon sesame seeds (toasted)

SUGAR SNAP PEAS WITH MISO SAUCE

Provided by Ellie Krieger

Categories     side-dish

Time 28m

Yield 6 servings, serving size: 1/2 cup

Number Of Ingredients 10



Sugar Snap Peas with Miso Sauce image

Steps:

  • Place the snap peas or snow peas into a microwave-safe bowl with 1 tablespoon of water. Cover tightly and microwave for 3 minutes. Carefully remove the cover, drain and set aside.
  • Heat the oil in a saucepan over a medium-high heat. Add the scallions and ginger and saute for 2 minutes. Add the orange juice, chicken broth and vinegar and cook for 5 minutes, uncovered. Turn heat to low and stir in the miso paste and sesame oil. Stir until miso paste is dissolved, about 1 minute.
  • Pour the sauce over the snow or snap peas toss to coat and serve.

Nutrition Facts : Calories 80, Fat 2.5 grams, Sodium 170 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 3 grams

1 pound sugar snap peas or snow peas
1 tablespoon water
2 teaspoons canola oil
3 scallions, white and green, sliced
1 tablespoon minced fresh ginger
1/4 cup orange juice
1/2 cup low-sodium chicken broth
1 tablespoon rice vinegar
2 tablespoons low-sodium white miso paste
1 teaspoon toasted sesame oil

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