Description
This Simple Coconut Miso Fish recipe combines tender fish fillets with a creamy and flavorful coconut miso sauce, accented by garlic, ginger, and fresh lime juice. Perfectly seared and simmered to enhance flavors, it is a quick and elegant dish that brings a delightful Asian-inspired twist to your dinner table.
Ingredients
Scale
Fish
- 4 fillets Fish fillets (such as salmon, cod, or tilapia), each about 6 ounces
Sauce
- 1 can full-fat Coconut milk
- 3 tablespoons White or yellow Miso paste
- 2 cloves Garlic, minced
- 1 tablespoon Freshly grated Ginger
- 2 tablespoons Fresh Lime juice
Garnish
- 2 stalks Green onions, thinly sliced
- 1 handful Cilantro, chopped
Seasoning
- Salt to taste
- Pepper to taste
- Oil for searing (such as vegetable or olive oil)
Instructions
- Prepare the fish: Rinse the fish fillets under cold water, then pat them dry thoroughly with paper towels to ensure a good sear.
- Make the sauce: In a mixing bowl, whisk together the coconut milk, miso paste, minced garlic, and freshly grated ginger until the mixture is smooth and well blended.
- Heat the skillet: Place a large non-stick skillet over medium heat and add a splash of oil to coat the bottom.
- Sear the fish: Carefully lay the fish fillets into the skillet, skin-side down if the fillets have skin. Sear each side for about 3 to 4 minutes until lightly browned.
- Add sauce to skillet: Gently pour the prepared coconut miso sauce over the seared fish in the skillet, ensuring the fillets are partially submerged.
- Simmer: Cover the skillet with a lid, lower the heat to low, and let the fish simmer in the sauce for 8 to 10 minutes, allowing the flavors to meld and the fish to cook through.
- Add lime juice: Just before serving, drizzle fresh lime juice over the fish for a bright, acidic contrast to the creamy sauce.
- Plate the fish: Carefully transfer the fish fillets to a serving dish and spoon the coconut miso sauce generously over them.
- Garnish: Sprinkle thinly sliced green onions and chopped cilantro on top to add freshness and color.
- Serve: Serve the fish warm alongside rice, quinoa, or steamed vegetables for a complete meal.
Notes
- Use full-fat coconut milk for a richer, creamier sauce.
- White or yellow miso paste works best for a gentle umami flavor; avoid red miso as it is too strong for this dish.
- Ensure the fish is dry before searing to achieve a nice crust.
- Adjust salt and pepper to taste, but remember miso already adds some saltiness.
- This recipe pairs well with steamed jasmine rice or lightly sautéed greens.
- For non-skin fillets, sear carefully to avoid breaking the fish.
