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Ghee Mashed Potatoes
Steamed Fish with Greens and Miso Butter
| By : |
Miso is best known for its namesake soup, but the fermented soybean paste is a little more versatile than that. Thanks to Chef David Chang’s flavor-mashing brain, we have the condiment miso butter—a simple mixture of miso paste and butter that’s bursting with umami. Look for miso in Asian supermarkets, and slather the butter on the tender steamed fish and aromatic greens.
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
2-3 servings
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Ingredients
- 1 cup vegetable or chicken broth
- 1 inch piece of fresh ginger peeled and cut into matchsticks
- 1 clove garlic sliced
- 2 white fish fillets such as tilapia (about
12 ounces total) - 1 tsp soy sauce
- Salt and pepper
- 1 tbsp butter at room temperature
- 1 1/2 tsp miso paste
- 1/4 lemon
- 1 bunch kale tough stems removed and leaves torn (about
4 packed cups)
Ingredients
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Instructions
- ADD the broth, ginger, and garlic to your Instant Pot. Place the trivet on top followed by a piece of aluminum foil. Place the fish fillets, side by side, on top of the foil, drizzle with soy sauce, and season with salt and pepper. Secure the lid.
- COOK at low pressure for 7 to 10 minutes depending on the thickness of the fillets and use a quick release.
- MEANWHILE, make the miso butter: Mix the butter and miso well in a small bowl and set aside.
- ONCE the pressure has released, check the fish for doneness and carefully remove using the foil. Squeeze lemon juice over the fillets.
- CAREFULLY remove the trivet. Turn on the Sauté function and, once simmering, add the kale. Cook for 1 to 2 minutes, until wilted, and turn off the Sauté function. Remove using tongs or a slotted spoon. Season with salt and pepper.
- TOP the greens with the fish fillets and serve with miso butter.
Laurel Randolph has been a cook since she was old enough to properly hold a whisk and a writer for close to ten years. She is the bestselling author of The Instant Pot ® Electric Pressure Cooker Cookbook. She has written for numerous publications including Serious Eats, Paste Magazine, Van Winkle’s, Table Matters, and PaulaDeen.com. Visit her at www.laurelrandloph.com.
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I made this with frozen salmon and rice..10 mins
I made with Miso soup instead of miso paste and with spinach. Very good.
Spectacular! I made thie with catfish and used brown rice miso & vegan butter. I put a bed of brown rice underneath the kale. Wow!