Steamed Fish with Greens and Miso Butter
By :No Pressure Cookbook by Laurel Randolph
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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.
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Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Fish, Kale
Prep Time 5 minutes
Cook Time 12 minutes
Servings
2-3 servings
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)
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Fish, Kale
Prep Time 5 minutes
Cook Time 12 minutes
Servings
2-3 servings
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)
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 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.
  2. COOK at low pressure for 7 to 10 minutes depending on the thickness of the fillets and use a quick release.
  3. MEANWHILE, make the miso butter: Mix the butter and miso well in a small bowl and set aside.
  4. ONCE the pressure has released, check the fish for doneness and carefully remove using the foil. Squeeze lemon juice over the fillets.
  5. 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.
  6. TOP the greens with the fish fillets and serve with miso butter.
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