We used Crappie fillets, but I'm sure any white fish will work. This dish was inspired by a sea bass dish that I had once at the Aquarium in Houston. Serves 4.
Ingredients
1.5 pounds of white fish (filet)
1 small head of cabbage, shredded
1/4 c miso paste
1/8 c brown sugar
1 t seseme oil
1 T white rice cooking wine
Cooked Rice
Sliced Spring onions
Optional: seseme seeds for garnish
1. Make a paste with the miso, brown sugar, oil and rice wine. Marinate the fish in this sauce for 30 minutes - 1 hour.
2. After about 15 minutes, remove the fish from the marinade and mix the left over marinade with the shredded cabbage.
3. In a non-stick fry pan with a lid, add 1/2 cup of water and cook the cabbage until slightly wilted.
4. In a shallow sheet pan, spread the cooked cabbage into a thin layer. (1/2" - 3/4" thick). Place the marinated fish on top of the cabbage layer. (save any left over juice from the pan)
5. Place the pan in the oven and broil until the top turns golden brown. (7-8 minutes)
6. Meanwhile, reduce the juice from the cabbage. (If you have any left over marinade, you can add that to the juice to make a sauce to drizzle over the fish)
6. Turn and broil for 5 more minutes.
7. Serve over rice.
Ingredients
1.5 pounds of white fish (filet)
1 small head of cabbage, shredded
1/4 c miso paste
1/8 c brown sugar
1 t seseme oil
1 T white rice cooking wine
Cooked Rice
Sliced Spring onions
Optional: seseme seeds for garnish
1. Make a paste with the miso, brown sugar, oil and rice wine. Marinate the fish in this sauce for 30 minutes - 1 hour.
2. After about 15 minutes, remove the fish from the marinade and mix the left over marinade with the shredded cabbage.
3. In a non-stick fry pan with a lid, add 1/2 cup of water and cook the cabbage until slightly wilted.
4. In a shallow sheet pan, spread the cooked cabbage into a thin layer. (1/2" - 3/4" thick). Place the marinated fish on top of the cabbage layer. (save any left over juice from the pan)
5. Place the pan in the oven and broil until the top turns golden brown. (7-8 minutes)
6. Meanwhile, reduce the juice from the cabbage. (If you have any left over marinade, you can add that to the juice to make a sauce to drizzle over the fish)
6. Turn and broil for 5 more minutes.
7. Serve over rice.