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Marinate the fish
- 1 cup sweet white miso paste
- 3 tablespoons dark brown sugar
- 1/4 cup mirin
- 1/4 cup sake
- 4 6-ounce fish fillets (such as mahi, tilapia, sea bass, or black cod)
- 1 teaspoon olive oil
- 4 buns, halved and toasted
- To make the glaze, combine all the ingredients in a medium saucepan and bring to a simmer over moderate heat. Reduce heat to low and cook 3 minutes, stirring occasionally. Set aside to cool.
- Spread about a third of the glaze over the bottom of a glass baking dish just large enough to hold the fish in a single layer. Place the fish in the dish and spread the remaining glaze on top to coat them completely. Cover with plastic wrap and refrigerate overnight.
Make the dressing, slaw, & cook the fish
- 1 2-inch piece fresh ginger
- 3 tablespoons white miso
- 2 tablespoons unseasoned rice vinegar
- 1-1/2 tablespoon sesame oil
- 1-1/2 tablespoon canola oil
- 1 tablespoon granulated sugar
- 1/8 cup extra-virgin olive oil
- 1-1/2 tablespoon minced ginger
- 1/2 tablespoon minced garlic
- 1 tablespoon brown sugar
- 2-1/2 tablespoons soy sauce
- 2 tablespoons mirin
- 1/2 teaspoon sesame oil
- 1/8 cup rice wine vinegar
- 1/2 cup thinly sliced napa cabbage
- 1/4 cup thinly sliced green cabbage
- 1/2 cup julienned carrots
- 1/4 cup thinly sliced red onion
- 1/4 cup thinly sliced red bell pepper
- 1/4 cup thinly sliced bok choy
- 1/4 cup julienned green onions
- 8 wonton skins, sliced and fried
- Make the miso dressing: Peel and finely grate the ginger. Squeeze the grated ginger over a small bowl to yield about 2 tsp. ginger juice (discard the pulp). Add the miso, vinegar, sesame and canola oils, and sugar; whisk until the sugar dissolves. Refrigerate the dressing.
- Make the asian slaw sauce: In a small saucepan add 1 tablespoon olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.
- Cook the fish: Prepare a grill or preheat the broiler. Scrape the glaze off the fish and discard. Pat the fish dry with paper towels and brush lightly with olive oil. Grill or broil 3 inches from the heat source 3 or 4 minutes. Turn and cook 2 to 3 minutes longer, or until cooked through.
- Assemble: Mix all the vegetables in a bowl and toss with the slaw sauce.
- Spread some of the miso dressing on the bottom buns and top with fish.
- Place some of the slaw over the fish and top with some of the fried wontons.
- Alternatively you can skip the buns and place the fish over the slaw and drizzle some of the miso dressing over top.
- This recipe was entered in the contest for Your Best Soy