Thursday , 18 January 2018

Miso Crusted Fish Salad


Sorry for the late post.  I didn’t have time/forgot to edit and upload the pictures I had taken from Tuesday’s dinner and since Wednesday is one of my long days when I’m gone for 13 hours, by the time I got home and made dinner I had just enough time to move my pictures over to my computer.  In fact it’s about 1:30 am right now but – Bonus: you’re getting two posts today, that’s right two!

So I had to use up that fish that my husband accidently bought and I was racking my brain for ideas.  Sometimes I get in a bit of a rut, especially with fish meals that turns into fish + rice + vegetable (Filipino influence maybe?  Even though I refused to eat fish as a child?) so I didn’t want to go down that road again.

I love salads and have been craving leafy vegetables lately so I thought a fish salad would be perfect.  Has anyone else ever noticed that?  After we got married we stayed at an all-inclusive resort in Cancun for our honeymoon.  While the food was really good it was very meat focused (probably to satisfy most guests’ palate) and my body was literally demanding vegetables and fruit.  I would head down to the buffet just to make myself side salads and/or grab an orange or strawberries to snack on.  I think it’s in part because when I cook at home I make sure to get meatless meals in and always up the vegetable count in dishes so not having that normal intake made my body very unhappy.

My only issue is that I tend to default to Asian style meals whenever I try to come up with creative ways to use random ingredients so I was trying to avoid an “Asian” dish (I had briefly toyed with the idea of doing a stir-fry another stand by I fall back on often) but when I opened my fridge and saw the miso paste staring at me and literally begging me to use it I gave in.

Miso Crusted Fish Salad

Prep Time: 15 minutes

Cook Time: 8 minutes

Serving Size: 2

Miso Crusted Fish Salad


    For the Fish:
  • 2 Halibut Fillets totaling 1/2 lb (Or any other fish you want to use)
  • 2 Tbsp miso paste (I used red but use whatever kind you like)
  • 2 Tbsp chili garlic sauce (more or less depending on preference)
  • 1 Tbsp low sodium soy sauce
  • 1 Tbsp sake or dry sherry
  • 1/2 cup whole wheat panko breadcrumbs (I use Ian's brand from Whole Foods)
  • 1 tsp grapeseed oil – to cook the fish in
  • For Creamy Miso Dressing:
  • 1 Tbsp miso
  • 1 Tbsp tahini
  • 2 Tbsp rice vinegar
  • 2 Tbsp honey
  • 1 Tbsp light mayo
  • 1/2 Tbsp minced fresh ginger
  • 1/2 Tbsp sesame oil (I used hot chili sesame oil)
  • 2 cloves of garlic
  • 2 green onions, chopped (both white and green parts)
  • For The Salad:
  • Half a head of napa cabbage, shredded - Note: I used my food processor's shredding blade to do this, but do not make my mistake, just cut it into shreds using a knife. The food processor made the cabbage too "liquidy"
  • 1/3 cup finely diced red onion
  • 3 Tbsp chopped green onion (only the green part)
  • 1 Tbsp sesame seeds (black or white or a combo of the two


  1. For the fish: combine all miso through sake in a blender/food processor and blend until smooth (mixture will be extremely thick). Slather on one side of fish, dredge in panko bread crumbs. Slather on other side (I was using a spatula) and then dredge that side in bread crumbs. Once the fish has been covered, set aside on a plate and put in fridge while you make the rest of the salad. This gives it time to "marinate" a bit.
  2. Combine all dressing ingredients in blender/food processor and blend until smooth - it should end up being thicker and slightly "creamy".
  3. Shred lettuce with knife and toss in dressing until coated. Split into two plates or bowls.
  4. Preheat 1 tsp of oil in pan over medium high heat. Cook fish, covered, about 4 minutes on one side. Spray the side facing up with nonstick spray, then flip and cook, covered, an additional 4 minutes or until done.
  5. Top each lettuce pile with fish. Sprinkle with finely diced red pepper, green onions, and sesame seeds. Serve immediately.

This ended up being really good and surprisingly (since we’re not big fish fans) we both agreed that we really liked the play of the crispy fish versus the crunchy salad and savory/sweet dressing.  I love miso in general, so crusting the fish and making a dressing out of it set my umami tastebuds humming.  And salads just feel light, even though I personally find them super filling.  I love that you can eat them and feel satisfied but not heavy.

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  1. My hubby gets that way, in reverse! I want to serve salad, veggies, salad, veggies and then one day I ask him if he wants anything to eat and he says, “MEAT!”
    Ann recently posted..Seven LinksMy Profile

    • Lol true but I’m working on mine. He’s slowly coming around to eating fish and lots of vegetables and enjoying it. Now does he still default to wanting meat most of the time? Yes – but it’s often surprising when he volunteers to get us sushi or actually want a salad or extra vegetable 🙂

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