How to make it

  • Peel and mash ginger root to release the flavor, slice green onion into 1/2 inch slices and set aside.
  • Mix together white miso, rice vinegar, sugar and water in a bowl.
  • Add the ginger and green onion.
  • Place the mixture in a zip lock bag and add the fish.
  • Marinade overnight is best but at minimum 1/2 a day. You want the fish to really absorb the flavor.
  • Pan fry in a touch of canola oil for 6 minutes on each side on medium heat. It will be a nice brown in spots. You will not get a complete browning because of the marinade. Take into consideration the thickness or thinness of the fillet. You never ever want to overcook fish. It should flake with a fork and be moist. You can also grill this but be very careful because it will stick to the grill. I will add a photo as soon as I make this dish again.

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  • bad_company 12 years ago
    Oh yea - Im into this --
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    " It was excellent "
    trigger ate it and said...
    Miso adds interesting depth especially when paired with ginger.
    Great post

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  • danadooley 12 years ago
    Lovely recipe. Fresh, light, healthy and sounds delicious. Thanks for sharing
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