Miso Fish on Cauli Rice

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.  


One serve provides 422 calories, 61 g protein, 11 g fat, 14 g net carbs and P:E = 2.5.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 200 g (7 oz) white fish fillet


  • 2 tbsp miso paste
  • 2 tbsp tamari sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • One garlic clove, crushed


  • 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.


  • Pre-heat 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!

Suitable for 

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