Coley fillets with Miso Paste marinate.

Coley fillets with Miso Paste marinate.

How to elevate cheaper & humble fish such as Coley into seriously a tasty midweek budget dinner?  Try it with Miso paste, a traditional Japanese Fermented Soya beans preparation high in natural MSG.


  1. 2 portions white fish fillets or salmon.
  2. 2 tablespoons white miso paste
  3. 1 tablespoon soy sauce
  4. 1 tablespoon mirin (sweet rice wine)
  5. 1 tablespoon rice vinegar
  6. 1 teaspoon grated ginger
  7. 1 clove garlic, minced
  8. a little vegetable oil
  9. Sliced green onions and sesame seeds for garnish


  1. 1 Whisk the white miso paste, soy sauce, mirin, rice vinegar, grated ginger, and minced garlic.
  2. 2 Place the fillets portion in a shallow dish. Pour the miso marinade over the fish, making sure to coat both sides
  3. 3 Marinate the fish in the fridge for at least 20-30 minutes, allowing the flavors to infuse.
  4. 4 Preheat your frying pan over medium heat ( too much heat will caramelize and eventually burn the sweet Miso marinate coating the fish) - Strain the fish fillets from the marinade, gently shaking ff any excess, before placing them in the pan.
  5. 5 Cook the fish for about 3-4 minutes on each side, until cooked through and easily flaked with a fork.
  6. 6 While the fish is cooking, heat the miso marinade in a small saucepan over low heat. Heat it gently, stirring occasionally, reduce until syrupy.
  7. 7 Once the fish is cooked, transfer it to serving plates. Drizzle the warmed miso sauce over the fillets
  8. 8 Garnish with sliced green onions and sesame seeds.
  9. 9 Serve the white pollock with miso alongside steamed rice and your choice of vegetables.

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