Steamed Fish with Greens and Miso Butter

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.

Cuisine

Modern

Course

Main Course

Difficulty

Medium

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 2-3 servings, butter, contributed, cook 12 min, garlic, kale, Laurel Randolph, lemon, main course, medium, miso paste, modern, piece of fresh ginger, prep 5 min, pressure cook, salt and pepper, sauté, soy sauce, vegetable or chicken broth, white fish fillets

Prep Time

5 min

Cook Time

12 min

Servings

2-3 servings

Ingredients

1 cup vegetable or chicken broth
1 inch piece of fresh ginger
1 clove garlic
2 white fish fillets
1 tsp soy sauce
Salt and pepper
1 tbsp butter
1 1/2 tsp miso paste
1/4 lemon
1 bunch kale

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.

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