The Recipe Kitchen

Tonight I made coconut miso fish! And followed this recipe from zenas kitchen.

A few modifications: 
- I coated the fish with flour and pan fried it first so all the crunchy bits, would make the sauce more tasty.  But I didn’t fully cook it so I could poach it at the end.
- I substituted fish sauce instead of soy sauce. I felt it gave better depth and seasoned with salt at the end. 
- Instead of deglazing with the coconut milk and mirin, I used white wine first instead. 
- I cooked the sauce much longer, maybe for 40 min, at a much lower temperature, so the onions would be soft.  Also added an extra cup of water midway through to make it less salty. 

https://zenaskitchen.com/coconut-miso-fish/ th

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