Asian Salmon Miso Pouches With Vegetables Recipe

"This recipe is so good; and, so easy to make. I saw a version of this online recently; and, it reminded me of a similar recipe that I make. Now, mine has a bit of a twist; but, the basic flavors are similar. Now, I cook my fish over a bed of shredded green cabbage, carrots, zucchini, water chestnuts; and, I top the fish with thin sliced shitaki mushrooms and scallions. And, personally, I serve this, with a small scoop of white rice (rice noodles could also be used), right in the foil packet next to the fish. To finish the dish; a drizzle of unagi sauce (or a basic soy sauce). Now, I used salmon (tilapia can also be used as a cheaper alternative); however, halibut, cod, grouper, or mahi mahi could all be used. You want a nice firm fish for this particular recipe. But, always make sure to use what is available; and remember ... cooking times will vary depending on the fish you use. FYI: Unagi sauce is a fortified Japanese finishing sauce; similar to soy. But, unagi is eel - so, it has a very unique flavor; and, it is a fantastic condiment for Japanese recipes - available at most mainstream grocery stores."

Step by Step Method

Step 1

Miso Butter ... Add the butter, miso, chicken broth, chilies, lime zest, a pinch of salt and pepper, to a food processor; and, puree until smooth. Transfer to a small bowl, cover; and, refrigerate until ready to use. It will develop more flavor as it sets - at least 4-6 hours; or overnight if possible. But, before using it; I like to bring it to room temperature, softened.

Step 2

NOTE: If you don't like heat or spice ... remove the seeds and ribs from the peppers; personally, it really isn't too hot. I recommend a small or even half of a jalapeno, for those who don't like too much heat.

Step 3

Vegetables ... You can use a food processor, box grater; or, chop by hand; that is up to you. Honestly, I use the box grater for the carrots and cabbage; and hand chop the water chestnuts, mushrooms, and scallions. Once everything is prepped, transfer the cabbage, carrots, water chestnuts, lime juice, sesame oil, salt and pepper to a bowl; and toss to combine;. Transfer the mushrooms and scallions to a smaller bowl on the side.

Step 4

Rice ... Now, if you are serving this with rice - start it now. It will take approximately the same time as the fish.

Step 5

Fish Packets ... Use a nice size sheet of foil; approximately 12x18" (for each fish fillet), that will be plenty of room for the fish and vegetables. Spray the center of the foil with a non-stick spray (you can also brush it with a little vegetable oil). Then, add 1/4 of the cabbage mix to each foil sheet; and top with the fish. Season the fish with salt and pepper; then, slather the fish with 1/4 of the miso butter over the top. Top that with 1/4 of the mushroom/scallion mix - and, don't worry if some fall off the top. Fold up the foil to make a pouch. Make sure the pouch is sealed well.

Step 6

Note: I know 2 tablespoons of butter sounds like a lot; but, it really is the sauce for the fish, vegetables, and rice. And, if you don't have to use it all if you don't want too. But, it is worth it.

Step 7

Bake ... Place the pouches on a heated baking sheet; and, bake at 375 - for approximately 25 minutes (for salmon); 15-18 for tilapia, 25 for halibut; and 30 for cod. Obviously, the thicker the fish; the longer it takes. I hate to say it; but, you just have to check. Also, when the foil PUFFS up, that usually means the fish is done. To heat the baking sheet; simply add the sheet to the oven when you preheat it.

Step 8

Serve, Plate, and ENJOY! ... Now, to serve - simply add the foil pouch to each plate; add a scoop of rice if you want, right in the pouch next to the fish - which I do. Then, garnish with a little unagi or soy sauce and sesame seeds. I always put the sauce on the table for those who want to add it.