This is super easy to make and goes together very quickly.
Let's get started.
Miso Fish
3 Tbsp. Miso Paste
1 Tbsp. Brown Sugar
1/4 Cup Sake
1/4 Cup Mirin
4 (6 Oz.) Salmon Fillets, Cod, or Sea Bass
2 Tbsp. Olive Oil
2 Tsp. Sesame Oil
In a small sauce pan add in the sake and mirin. Bring to a simmer add in the miso and stir until melted. Remove from the heat. Stir in the sesame oil and allow to cool.
Cover the fillets with the miso. Gently toss to combine. Allow to marinate overnight.
Pre-heat the oven to 400 degrees Fahrenheit.
Bake the fillets for 8-10 minutes or until it flakes apart.
Remove from oven. Serve and enjoy.
Coconut Rice
1 Tbsp. Coconut Oil
2 Cups Jasmine Rice
1 (13.5 Oz.) Can Coconut Milk
2 Tsp. Kosher Salt
1 Cup Shredded Coconut, Toasted in the oven for 8-10 min.
Limes for serving
In a Ziploc bag add in the miso, brown sugar, sake, mirin and mix until well combined. Add in the salmon fillets and allow to marinade for a minimum of 12 hours. Overnight is best.
Pre-heat your oven to
Place the salmon fillets on a baking sheet skin side down. Discard remaining marinade. Scatter the broccolini around the salmon. Season both with salt and red pepper flakes.
Bake for 8-10 minutes. Also make sure to toast your shredded coconut at the same time.
Meanwhile make the coconut rice.
In a medium pot add the coconut oil and toast the rice for 1-2 minutes. Add in 2 cups of water, the coconut milk, salt. Stir, cover and allow to simmer for 15 minutes. Remove from the heat and allow to sit for 5 minutes. Fluff with a fork and serve with toasted coconut and limes.
Serve and enjoy.
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