Japanese Homestyle Miso-Coconut Chile Fish Traybake

关于这个食谱

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.

食材

服务 3

• 4白鱼片(例如鳕鱼或黑线鳕，每条约150克)
• 3 tbsp白味噌酱
• 3 tbsp椰奶
• 1 tbsp味醂
• 1 tbsp酱油
• 1red chile(切成薄片)
• 1 tspfresh ginger(grated)
• 2 cups小白菜(减半)
• 1 tbspneutral oil
• 1 tsp烤芝麻油
• 1 tbsp烤芝麻
• 2葱(切片的)
• 2 cups煮熟的短粒米(用于服务)

步骤

1. 1

   把鱼腌一下

   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.

   即使是短暂的腌制也能帮助味噌渗透；不要跳过它。

2. 2

   加热烤箱

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

3. 3

   整理托盘

   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

   烘烤

   烘烤 12-14 分钟，直到鱼用叉子轻松剥落，釉料起泡，边缘轻微焦糖化。

5. 5

   添加热量并完成

   在烘烤的最后 3 分钟，将切好的辣椒撒在鱼上，这样鱼就会稍微软化，但不会烧焦。

6. 6

   发球

   在所有东西上淋上芝麻油，撒上芝麻和葱，直接从锅里盛到米饭上。

变化

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存储

最好新鲜食用，但剩菜可冷藏最多 2 天。在有盖的平底锅中用小火轻轻重新加热，以免鱼变干。

常见问题解答