AuthorBiteSizedElevate your seafood experience with our Miso-Crusted Dory—a tender dory fillet delicately coated in a savory miso glaze, offering a perfect balance of umami flavors and flaky texture.
Season cream dory fillets lightly with salt and pepper.
In a mortar and pestle, pound garlic, ginger, and labuyo into a fine paste. Season with salt and pepper to form spice paste.
In a bowl, mix together butter, breadcrumbs, miso paste, spice paste, calamansi juice, and sesame oil until well combined. Spread evenly over fillets.
In an oven preheated at 180 degrees Celsius, bake fillets until crust is browned and fish is cooked through about 15 minutes.
Combine the olive oil and the sesame oil in a pan and sauté the garlic and ginger over low heat until aromatic. Remove the garlic and ginger. Add the sugar, soy sauce, and mirin, whisking until sugar is dissolved. Simmer for a few minutes while swirling the pan and reduce to half or until a thick syrup. Adjust taste if necessary.
Top baked miso-crusted fish with glaze and serve over a bed of bok choy and roasted cherry tomatoes.
Ingredients
Directions
Season cream dory fillets lightly with salt and pepper.
In a mortar and pestle, pound garlic, ginger, and labuyo into a fine paste. Season with salt and pepper to form spice paste.
In a bowl, mix together butter, breadcrumbs, miso paste, spice paste, calamansi juice, and sesame oil until well combined. Spread evenly over fillets.
In an oven preheated at 180 degrees Celsius, bake fillets until crust is browned and fish is cooked through about 15 minutes.
Combine the olive oil and the sesame oil in a pan and sauté the garlic and ginger over low heat until aromatic. Remove the garlic and ginger. Add the sugar, soy sauce, and mirin, whisking until sugar is dissolved. Simmer for a few minutes while swirling the pan and reduce to half or until a thick syrup. Adjust taste if necessary.
Top baked miso-crusted fish with glaze and serve over a bed of bok choy and roasted cherry tomatoes.
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