Thursday, August 13, 2009

Miso Glazed Orange Roughy w/ Vegetable Fried Rice

Miso Orange Roughy

When the husband is away... the wifey will~

cook herself an awesome dinner that he'll be jealous of when he gets home!

LOL Kidding. Partially.

Last night, I marinated 3 Orange Roughy fillets. Once again, you can substitute O.R. with whatever white fish you would like :).(Sorry guys, I know there's been a lot of O.R. on my menu and I promise you that these are the last 3 fillets that we have. So you're safe until our next Costco trip if you're not a fish lover :)Please keep in mind that these fillets need to be marinated overnight to up to 24 hours. I made the mistake of not making the marinate and had to come up with something on whim last night (See Chicken Cordon Bleu).

This recipe is a mixture of TWO miso glaze recipes that I have. One I found online for the Miso glazed cod they serve at Nobu~ the other from my best friend, Heather. I put the two together to come up with this. ENJOY!

Here's what you'll need for the marinate:
1/4 cup sake (I used Korean soju)
1/4 cup mirin (can be found at any Asian store)
4 tablespoons of Japanese Miso paste
3 tablespoons of brown sugar

1. Mix all marinated ingredients into a measuring cup with fork.

2. Spread all over fish in baking dish that has a lid. Make sure fillet is completely covered. Place lid on top and set in fridge over night or up to 24 hours.

3. Put remaining miso reserve in measuring cup in the fridge. You'll need it when its time to prepare the fish.

4. Preheat oven to 400 degrees. At the same time turn on indoor grill.

5. When you're ready to prepare the fish, wipe off all excess miso from fillet gently with your fingers. Place on grill and light brown on both side. Place into a clean baking pan.

6. Bake fish 10-15 mins. Drizzle a little bit of the left over miso marinate on the fish while it is still hot.

What you'll need for the Vegetable Fried Rice:

3 cups of steamed white rice
1 cup of frozen mixed vegetables
3 tablespoons butter
Soy Sauce

1. Melt butter in a large pan. When hot, throw in frozen vegetables stirring often.

2. Once vegetables look unfrozen and are starting to cook, throw in the steamed rice.

3. Soy sauce to taste. Make sure to stir evenly throughout the rice.

4. Salt and pepper to taste.

Serves 2 (with plenty of left over rice for tomorrow!)

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