Steamed White Fish with Ginger, Garlic, Miso, and Leafy Greens
I love this dish because it's so simple and quick, but the flavors are big and satisfying. The ginger, garlic, and miso perfumes the flesh of the fish, making it taste decadent with very little added fat. It's also delicious and elegant enough for dinner guests. It's nice to be able to stay on track with a healthy eating plan, and still serve food fit for company.
To serve 3-4, you will need:
- 1 pound white fish filets, cut into portions (You can use any white fish for this recipe that is at least an inch thick: Cod, catfish or basa, monkfish, pollack, haddock, etc. all work well. Wild salmon is another good choice because the seasonings will stand up to its strong flavor. Check out the Monterey Bay Aquarium's Seafood Watch website for sustainable fish recommendations.)
- 1 tablespoon white miso paste (Some miso pastes are made with wheat, so look for gluten-free varieties if that's a concern.)
- 2 tablespoons Shaoxing Chinese rice wine (You can use the Asian supermarket variety, though most will have salt and wheat added. If you are watching your sodium and/or wheat intake, use a pale, dry sherry or dry white wine instead. You can also use sake, though the flavor will be much sweeter.)
- 1/4 teaspoon sesame oil
- 3 large cloves of garlic, thinly sliced
- 2 inches of fresh ginger, peeled and julienned into 1-inch long sticks
- 1 whole jalapeno, finely sliced (optional)
- Sriracha or other hot sauce to taste (optional)
- Dark, leafy greens, enough for 4, cleaned and trimmed to fit in your pan. (1 pound of spinach, 1 large head of kale, chard, or mustard greens, and kai-lan - sweet Chinese broccoli - are all good choices. Snow peas and regular broccoli are also nice.)
- Olive oil
Directions:
Whisk together the miso, wine, garlic, ginger, sesame oil, and optional jalapeno and hot sauce. Pour over the fish, making sure to coat it completely, and allow to marinate up to 1 hour in the refrigerator. (If you don't have time to marinate, you can cook it right away.)
In a nonstick skillet or saute pan with a lid, heat a teaspoon of olive oil over medium heat. (You want good caramelization on your fish, but you don't want to burn the garlic or the natural sugars in the fish and miso.) When the oil sizzles when hit with a drop of water, add the fish, including the garlic, ginger, and jalapeno from the marinade. Allow at least an inch of space between pieces. If your pan is small, you will need to cook in batches. Cook for 2 minutes on the first side, then flip.
Spread the greens on top of the fish and cover with a lid - I pile as many greens on as will fit in the pan. Steam for an additional 5-7 minutes, until the greens are still bright but tender, and the fish is opaque all the way through, but still moist. Garnish with the slivers of sauteed garlic, ginger, and jalapeno, and serve with brown rice, quinoa, or your favorite whole grain.