Chef Nobu Matsuhisa has served sushi marinated in miso (fermented soybean paste) as a signature dish since 1987.
White miso was once used to preserve fish, but the marinade shimmers with a deep, rich, buttery, almost caramelised flavour.
Served with light vegetables and cauliflower rice, this version offers a taste of Japan while keeping carbs and fat low for maximum satiety and nutrient density.
The fish provides heaps of bioavailable protein, omega 3, along with vitamins B5, B5, B12 and D, along with choline, potassium and selenium, while the veggies provide vitamin C, folate and a range of additional minerals.
Scorecard
- Diet Quality Score = 84%
- Satiety Index Score = 74%
- Protein % = 60%
- P:E ratio = 2.5
Macros
One serving provides 422 calories, 61 g protein, 11 g fat, and 14 g net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 1
- 200 g (7 oz) white fish fillet
MARINADE
- 2 tbsp miso paste
- 2 tbsp tamari sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- One garlic clove, crushed
TO SERVE
- 100 g (3.5 oz) steamed cauliflower rice
- 100 g (3.5 oz) cucumber, shaved into ribbons
- Eight snow peas, raw or steamed, cut in half
- 1 tsp sesame seeds, lightly toasted (optional)
- Wedge of lime.
Directions
- Preheat oven to 180°C/356°F (bake).
- Place all the marinade ingredients together and coat the fish.
- Line a baking tray with baking paper and place the fish in the tray with all the marinade on top – bake for 15 minutes. Remove from the oven and rest.
- While resting, plate up the rest of the ingredients and lay the fish on top, adding any marinade left in the tray as a sauce. Sprinkle with toasted sesame seeds.
- Enjoy!
More
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