Go Back
Miso Fish with Bok Choy (Gluten Free, Low Carb) From Front
Print Pin

Miso Fish with Bok Choy (Gluten Free & Low Carb)

This is a delious, light yet flavorful fish recipe
Course Main Course, Main Dish
Cuisine Asian
Keyword Easy, Fresh, Gluten-Free, Healthy, Light, Low Carb
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

For the fish

  • 200 g Cod diced into 2*2 cm cubes
  • 2 tbsp White miso paste
  • 2 tbsp Rice vinegar
  • 2 tsp Tamari
  • 1-2 cm Fresh ginger peeled and grated
  • 1/2-1 cm Fresh red chili sliced
  • A hand full of Cilantro
  • 1 Scallion (both white and green part) sliced diagonally
  • 3-4 Sugar snaps thinly sliced
  • Furikake seasoning (optional)

For the bok choy

  • 2 Bok choy quartered
  • 2 tbsp Gluten free hoisin sauce

Instructions

  • Preheat the oven to 225 degrees Celsius.
  • Combine miso paste, rice vinegar, tamari and fresh ginger in a bowl. Add the diced fish and combine. Make sure that the miso marinade covers all parts of the fish. Set aside.
  • Quarter the boy choy and brush with hoisin sauce.
  • Put the bok choy in a oven safe dish and bake in the oven for five minutes.
  • Lower the temperature to 150 degrees and add the fish on top, drizzle the exceess miso marinade over the boy choy. Bake for another 5-10 minutes (until the fish is soft (approximately 50 degrees) and the bok choy has softened and become a little browned. Don't overbake, the bok choy should still be a little crunchy and the fish tender.
  • Take out of the oven and garnish with sliced red chili, scallion, cilantro, sugar snaps and furikake seasoning.