Japanese Homestyle Miso-Coconut Chile Fish Traybake

About This Recipe

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.

Ingredients

Serves 3

• 4white fish fillets(such as cod or haddock, about 150g each)
• 3 tbspwhite miso paste
• 3 tbspcoconut milk
• 1 tbspmirin
• 1 tbspsoy sauce
• 1red chile(thinly sliced)
• 1 tspfresh ginger(grated)
• 2 cupsbaby bok choy(halved)
• 1 tbspneutral oil
• 1 tsptoasted sesame oil
• 1 tbsptoasted sesame seeds
• 2scallions(sliced)
• 2 cupscooked short-grain rice(for serving)

Instructions

1. 1

   Marinate the fish

   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.

2. 2

   Heat the oven

   Preheat oven to 220°C (425°F) and line a sheet pan with foil.

3. 3

   Arrange the tray

   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.

4. 4

   Bake

   Bake for 12-14 minutes, until the fish flakes easily with a fork and the glaze is bubbling and lightly caramelized at the edges.

5. 5

   Add heat and finish

   Scatter sliced chile over the fish for the last 3 minutes of baking so it softens slightly without burning.

6. 6

   Serve

   Drizzle everything with sesame oil, scatter sesame seeds and scallions, and serve straight from the pan over rice.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions