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Dec 01, 2008 at 05:29PM vs Dec 01, 2008 at 05:38PM
Miso Ginger Fish
- 1 Tbl red miso paste
- 1 tsp. oil
- 2 Tbl ketchup manis
- 2 in. piece of fresh ginger, peeled and finely chopped
- 1 Tbl rice wine vinegar
- 1 Tbl honey
- 4 filets of salmon or snapper
- 2 small bok choi
- 4 1/2 oz. shitaki mushrooms
- 6 green onions cut in 1 in. lengths
Mix miso with oil, half the ketchup manis, and the ginger. Pour in the rice wine vinegar and honey and stir well.
Place salmon in a shallow dish and coat with miso mixture. Cover and place in fridge for an hour.
Bake in a covered dish for about 15 minutes at 325.
When fish is almost done, stir fry bok choi and mushrooms. Add vegetables to fish, drizzle with remaining ketchup manis and serve.
When fish is almost done, stir fry bok choi, onions, and mushrooms in a little oil. Add vegetables to fish, drizzle with remaining ketchup manis and serve.
Serves 4.