White fish fillets baked with a miso-coconut glaze and a hit of chile, all on one sheet pan.
This traybake takes the classic Japanese technique of miso-glazing fish — the kind used for saikyo yaki — and loosens the glaze with coconut milk, which gives it a rounder, creamier finish, plus fresh red chile for a bit of heat that plays well against the sweetness of the miso and mirin. Because everything roasts on one sheet pan, the bok choy cooks in the same steam and drips as the fish, picking up a faint miso flavor of its own. The key is heat: a hot oven caramelizes the sugars in the miso glaze quickly, so the fish stays moist inside while the top turns lightly lacquered. This isn't a traditional Japanese pairing — coconut milk belongs more to Southeast Asian pantries — but it follows the same savory-sweet-creamy logic that makes miso glazes work, adapted for a fast home dinner.
Serves 3
Whisk miso, coconut milk, mirin, soy sauce and ginger together. Coat the fish fillets in the mixture and let sit 15 minutes at room temperature.
Even a short marinate helps the miso penetrate; don't skip it.
Preheat oven to 220°C (425°F) and line a sheet pan with foil.
Toss bok choy in neutral oil and a pinch of salt, and spread on one side of the pan. Place the marinated fish on the other side, spooning any extra glaze on top.
Bake for 12-14 minutes, until the fish flakes easily with a fork and the glaze is bubbling and lightly caramelized at the edges.
Scatter sliced chile over the fish for the last 3 minutes of baking so it softens slightly without burning.
Drizzle everything with sesame oil, scatter sesame seeds and scallions, and serve straight from the pan over rice.
Use white miso, not red — red miso is saltier and stronger and will overpower the coconut milk.
Pat the fish dry before marinating so the glaze adheres instead of sliding off.
If your fillets are thick (over 2cm), add 2-3 extra minutes of bake time and check with a fork at the thickest point.
Use salmon instead of white fish for a richer, oilier result that holds up well to the glaze.
Swap bok choy for broccolini or asparagus depending on the season.
Leave out the chile entirely for a milder, kid-friendly version.
Best eaten fresh, but leftovers keep refrigerated for up to 2 days. Reheat gently in a covered pan over low heat to avoid drying out the fish.
Miso-marinated fish is a long-standing technique in Japanese cooking, most famously in saikyo yaki, where fish is cured in sweet white miso before grilling. Adding coconut milk and fresh chile is a home-kitchen crossover, not a traditional pairing, but it follows the same logic of balancing salty miso with something creamy and something sharp.
Yes, just thaw it fully and pat it very dry before marinating, or the glaze will be watery and won't caramelize properly.
Substitute plain yogurt or a splash of heavy cream — you'll lose the coconut flavor but keep the creamy texture that balances the miso.
Miso glazes have natural sugars that scorch quickly at high heat. If your oven runs hot, tent the fish loosely with foil for the first half of baking.
Per serving (350g / 12.3 oz) · 3 servings total
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