Best 4 Miso Fish With Snow Peas Salad Recipes

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**Miso Fish with Snow Peas Salad: A Symphony of Flavors**

Embark on a culinary journey with our exquisite miso fish with snow peas salad, a harmonious blend of flavors and textures that will tantalize your taste buds. Succulent fish fillets are marinated in a savory miso marinade, infusing them with a umami-rich depth, then pan-seared to perfection, achieving a crispy exterior and a tender, flaky interior. Accompanying the fish is a refreshing and vibrant snow peas salad, featuring crisp snow peas, crunchy carrots, juicy cherry tomatoes, and a zesty dressing that brightens up the entire dish. This delectable main course is not only visually appealing but also packed with nutrients, making it a healthy and satisfying meal. The article provides step-by-step instructions, helpful tips, and additional variations to cater to different preferences. Elevate your dinner table with this delightful miso fish with snow peas salad, a true celebration of culinary artistry.

Here are our top 4 tried and tested recipes!

SUGAR SNAP PEAS WITH MISO SAUCE



Sugar Snap Peas with Miso Sauce image

Provided by Ellie Krieger

Categories     side-dish

Time 28m

Yield 6 servings, serving size: 1/2 cup

Number Of Ingredients 10

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

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

MISO FISH WITH SNOW PEAS SALAD



Miso Fish With Snow Peas Salad image

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

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)

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.

MISO-GLAZED FISH



Miso-Glazed Fish image

Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 6

1/4 cup mirin
1/4 cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each

Steps:

  • Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
  • Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
  • Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
  • Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams

SAUTEED COD ON SNOW PEAS AND CABBAGE WITH MISO SESAME VINAIGRETTE



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

Categories     Fish     Sauté     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 18

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)

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.

Tips:

  • For the best flavor, use fresh miso paste. If you can't find it at your local grocery store, you can order it online.
  • To make the marinade, whisk together the miso paste, sake, mirin, and brown sugar until the sugar has dissolved.
  • When marinating the fish, make sure to coat it evenly with the marinade. You can use a brush or your hands to do this.
  • If you don't have a grill, you can bake the fish in a preheated oven at 400 degrees Fahrenheit for 12-15 minutes, or until it is cooked through.
  • To make the snow peas salad, simply whisk together the dressing ingredients and then toss the snow peas, radishes, and scallions in the dressing.
  • Serve the miso fish with the snow peas salad and steamed rice.

Conclusion:

Miso fish with snow peas salad is a delicious and healthy meal that is perfect for a weeknight dinner. The miso marinade gives the fish a flavorful and moist texture, while the snow peas salad is a light and refreshing side dish. This recipe is also relatively easy to make, making it a great option for busy cooks.

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