Sheet-Pan Miso-Glazed Fish with Broccoli and Coconut Rice
- 24 minutes ago
- 2 min read
Ingredients
⅓ cup red or white miso paste (red has a stronger taste; white is milder)
⅓ cup mirin
3 tablespoons maple syrup or brown sugar
1 teaspoon sesame oil
1¼ to 1½ pounds salmon, sea bass, cod or halibut, cut into 4 fillets
Coconut Rice
1 cup jasmine rice
2 cups coconut milk
Kosher salt
Broccoli
1 head broccoli—florets removed and stem peeled and chopped into matchsticks
1 tablespoon grapeseed oil
Kosher salt and freshly ground black pepper
Black sesame seeds, optional, for garnish
Directions
1. Prepare the Fish: Preheat the oven to 400°F. In a shallow bowl, whisk together the miso paste, mirin, maple syrup and sesame oil. Add the fish and coat all over with the marinade. Leave at room temperature for 30 minutes or refrigerate overnight.
2. Make the Rice: Rinse the rice under cold water a few times and drain well. (This prevents gloopiness, but it’s not essential.)
3. In a medium saucepan, combine the coconut milk, ¼ teaspoon salt and rice; bring to a boil. Cover, reduce heat to a simmer and cook until the coconut milk is just absorbed, 15 to 20 minutes. Remove from the heat and let stand for 5 minutes, then fluff with a fork.
4. Prepare the Broccoli: On a baking sheet, toss the broccoli with the grapeseed oil and ½ teaspoon each salt and pepper. Transfer to the oven and roast for 5 to 7 minutes.
5. Move the broccoli to one side of the baking sheet and add the fish fillets. Transfer back to the oven and bake until the fish is flaky and opaque throughout, 12 to 15 minutes. Use a pastry brush to brush on extra marinade if the fish looks a bit dry during cooking. The marinade may start to burn around the fish because of the sugar—that’s OK. Brush on more and let it finish cooking. If you like the fish a bit more charred, broil for 30 seconds at the end.
6. Garnish the fish with the black sesame seeds, if using, and serve with the broccoli and rice.
Prep Time: 40 min Cook time 40 min
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