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.
1inchpiece of fresh gingerpeeled and cut into matchsticks
2white fish filletssuch as tilapia (about 12 ounces total)
Salt and pepper
1tbspbutterat room temperature
1 1/2tspmiso paste
1bunchkaletough stems removed and leaves torn (about 4 packed cups)
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.