Miso Soy Pan Fried Fish Recipe

Picture this: a cozy evening, me in my favorite hoodie, and the heavenly aroma of miso-glazed fish sizzling on the stove. Join me as I transform simple white fish fillets into a savory, umami-packed delight that’ll make your taste buds sing.

I love creating dishes that harmonize flavors, and this Miso Soy Pan Fried Fish is a perfect example. The combination of savory miso paste and soy sauce, with a hint of sweetness from mirin, creates a delicious glaze for the white fish fillets.

Ginger adds a refreshing zest, while the sesame oil infuses a nutty aroma. Garnished with green onions and sesame seeds, this dish is as visually appealing as it is flavorful.

Miso Soy Pan Fried Fish Recipe Ingredients

• Miso Paste: A fermented soy product, rich in umami flavor, providing protein and probiotics.
• Soy Sauce: Adds a savory, salty depth and rich umami taste, low-calorie flavor enhancer.
• Mirin: A sweet rice wine, balancing a dish’s savoriness with subtle sweetness.
• Grated Ginger: Offers a spicy, aromatic kick, aids digestion, and has anti-inflammatory properties.
• Sesame Oil: Imparts a nutty aroma, rich in healthy fats, enhancing overall flavor complexity.

Miso Soy Pan Fried Fish Recipe Ingredient Quantities

• 2 fillets of white fish (such as cod, halibut, or sea bass)
• 2 tablespoons miso paste
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake (optional)
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil for frying
• Chopped green onions for garnish
• Sesame seeds for garnish (optional)

How to Make this Miso Soy Pan Fried Fish Recipe

1. Rinse and pat the fish fillets dry with paper towels. Set aside.

2. In a small bowl, combine the miso paste, soy sauce, mirin, sake (if using), grated ginger, and sesame oil. Mix well to form a smooth marinade.

3. Place the fish fillets in a shallow dish or ziplock bag, and pour the marinade over them. Ensure the fish is well-coated. Marinate in the refrigerator for at least 20 minutes, or up to 1 hour for more flavor.

4. Heat the vegetable oil in a large non-stick skillet over medium-high heat.

5. Remove the fillets from the marinade, allowing excess marinade to drip off. Reserve the leftover marinade for later use.

6. Carefully place the fish fillets in the skillet and cook for about 3–4 minutes on one side until golden brown.

7. Gently flip the fillets over and cook the other side for another 3–4 minutes, until the fish is cooked through and flakes easily with a fork.

8. Meanwhile, in a small saucepan, bring the reserved marinade to a boil over medium heat. Reduce it slightly to create a thick sauce.

9. Remove the fish from the skillet and transfer to serving plates. Drizzle the reduced sauce over the fish.

10. Garnish with chopped green onions and sesame seeds (if using). Serve immediately.

Miso Soy Pan Fried Fish Recipe Equipment Needed

1. Paper towels
2. Small bowl
3. Whisk or spoon (for mixing)
4. Shallow dish or ziplock bag
5. Large non-stick skillet
6. Tongs or spatula (for flipping fish)
7. Small saucepan
8. Serving plates

FAQ

• Q: Can I use any type of fish for this recipe?
  
  A: It’s best to use white fish such as cod, halibut, or sea bass due to their mild flavor and firm texture, which pairs well with the miso and soy marinade.
• Q: What can I use instead of mirin if I don’t have it?
  
  A: You can substitute mirin with a mix of white wine and sugar, or use rice vinegar with a bit of sugar to mimic the sweet acidity.
• Q: Is there a non-alcoholic substitute for sake?
  
  A: You can use rice vinegar or water with a touch of sugar as a substitute for a similar taste profile without alcohol.
• Q: How do I ensure the fish doesn’t stick to the pan?
  
  A: Make sure the pan is hot before adding the fish and use enough vegetable oil to create a non-stick surface.
• Q: Can I make this dish ahead of time?
  
  A: It’s best when served fresh, but you can marinate the fish for up to a few hours in advance for enhanced flavor. Fry just before serving.
• Q: Is the recipe suitable for a gluten-free diet?
  
  A: Use gluten-free soy sauce or tamari to make the recipe gluten-free.
• Q: How can I add more spice to this dish?
  
  A: Add a pinch of chili flakes or a drizzle of chili oil to the marinade for an extra spicy kick.

Miso Soy Pan Fried Fish Recipe Substitutions and Variations

• Miso paste: Substitute with tahini or a mix of soy sauce and a pinch of sugar for a similar umami taste.
• Mirin: Substitute with a mixture of rice vinegar and sugar in equal parts.
• Sake: Replace with dry white wine or omit altogether if preferred.
• Grated ginger: Substitute with ground ginger, using half the amount suggested.
• Sesame oil: Substitute with peanut oil or omit if necessary for allergy reasons, although flavor will slightly differ.

Pro Tips

1. Marination Tip For an even more flavorful dish, marinate the fish overnight in the refrigerator. This allows the flavors to fully penetrate the fish.

2. Searing Technique Ensure your pan is hot before adding the fish. This helps to achieve a nice golden-brown crust without sticking to the skillet.

3. Oil Selection Use a high-smoke point oil, such as grapeseed or canola, for frying if you prefer. This helps to prevent burning and retains the fish’s subtle flavors.

4. Sauce Enhancement Add a touch of honey or sugar to the marinade reduction to balance the saltiness of the miso and soy sauce, creating a more well-rounded sauce.

5. Garnish Freshness Use freshly chopped green onions and toast your sesame seeds lightly before garnishing. This adds a bright, fresh element and enhances the aromatic qualities of the dish.