Fish With Miso Sauce & Creamy Ponzu Salad
Serves 4
Serve this recipe from The Chronicle archives with medium-grain rice. You can find miso and ponzu sauce in Japanese markets and most grocery stores. To cut down on the preparation time, you can just do the fish component of the recipe and serve with any vegetable and grain of your choice.
Salad
2 tablespoons mayonnaise 2 tablespoons ponzu sauce 2 tablespoons vegetable oil 1 teaspoon white sesame seeds Pepper to taste 2 hearts of romaine, thinly sliced; or leaves from ½ head red leaf lettuce, torn into bite-size pieces
Fish
2 tablespoons sugar 2 tablespoons sake ¼ cup water ¼ cup white, yellow or red miso 1½ pounds skinless rock cod, Pacific sea bass or other firm white fish fillets, pin bones removed Salt and pepper to taste 4 green onions, thinly sliced, including
half of the dark green parts
To make the salad: In the bottom of a salad bowl, whisk together the mayonnaise, ponzu, vegetable oil, sesame seeds and pepper. Right before serving, toss in the greens to coat.
To make the fish: Arrange a rack in the oven about 5 inches from the broiler, and preheat the oven to broil. Line a rimmed baking sheet with foil and grease lightly with oil.
In a small saucepan, combine the sugar, sake and water. Bring to a simmer and stir until the sugar dissolves. Remove from the heat, add the miso and stir until smooth.
Season both sides of the fillets with salt and pepper, then place them on the prepared baking sheet and surround with the green onions; season them to taste. Spread the top of the fish lightly with the sauce, leaving the leftover sauce in the saucepan. Broil until the fish is deeply flaked and no longer translucent, about 5-7 minutes, and the onions are lightly cooked.
Meanwhile, toss the salad and gently reheat the miso sauce without boiling. Sprinkle the fish with onions and serve immediately alongside the salad, with the sauce on the side.
Per serving: 321 calories, 33 g protein, 12 g carbohydrate, 14 g fat (2 g saturated), 66 mg cholesterol, 739 mg sodium, 1 g fiber.