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Miso fish with Asian greens

Serves 4

Prep Time 10 min + marinating

Cooking Time 30 min


  • 1tbsp reduced-salt soy sauce
  • 2tbsp mirin or sweet sherry
  • 1tsp caster sugar
  • 1½tbsp miso paste
  • 600g firm white skinless fish fillets, cut into 3cm-wide strips
  • 500g brown rice
  • 1tsp sesame oil
  • 325g sugar snap peas
  • 325g pak choi, shredded
  • 2tbsp lemon juice


  1. Put the soy sauce, mirin or sherry and sugar into a small pan and set over a medium-high heat. Add the miso paste and whisk for 2 min or until the mixture is smooth and combined. Transfer to a shallow dish and cool completely.
  2. Once cooled, add the fish to the dish and turn to coat in the marinade. Cover with clingfilm and leave in the fridge to marinate for 1–2 hr.
  3. Cook the rice according to the pack instructions. When the rice is half cooked, heat the grill to high and line a baking tray with foil. Put the fish pieces in the tray and grill for 6–8 min until cooked through.
  4. Meanwhile, heat the oil in a wok or large frying pan. Stir-fry the peas and pak choi over a high heat for 2 min or until bright green and tender-crisp. Stir through the lemon juice. Serve the fish on top of the rice and stir-fried veg.

Nutrition per serving

Read more on how we calculate nutrition.
381 35.4g 3.9g 0.6g 4.3g 8.6g 1.1g 111mg 53.6g 2.2mg

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