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Steamed Fish with Miso and Scallions

Steamed Fish with Miso and Scallions

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

Steaming is an ideal cooking method for mild, flaky white fish. Moist heat surrounds the fish, cooking it from all sides, so that there’s no need to move the delicate fillets. We line the steamer basket with ingredients that prevent the fish from sticking while also lending flavor. We prefer 1-inch-thick fillets of cod, haddock or halibut for this steaming technique.

Salty, subtly sweet white miso mixed with umami-rich soy sauce and pungent scallions add plenty of flavor to lean, mild white fish. We use lemon slices to line the steamer basket; they lend citrusy brightness without overwhelming with acidity.

Ingredients
  • ¼

    cup white miso

  • 1

    bunch scallions, thinly sliced, white and green parts reserved separately

  • 2

    tablespoons neutral oil

  • 2

    tablespoons honey

  • 2

    tablespoons low-sodium soy sauce

  • 4

    6-ounce cod OR haddock OR halibut fillets (about 1 inch thick)

  • 2

    lemons, thinly sliced

  • Optional garnish: Toasted sesame seeds

In a large, shallow bowl, mix the miso, scallion whites, oil, honey and soy sauce. Add the fillets and turn to coat. Fill a Dutch oven with about 1 inch of water, cover and bring to a simmer. Line a steamer basket with half the lemon slices, place the fillets on top and lay the remaining lemon slices over the fish. Place the basket in the pot, cover, reduce to medium and steam until the fish flakes easily, about 10 minutes. Using a wide spatula, transfer the fish to a platter, discarding the lemon slices. Sprinkle with scallion greens.