Japanese Miso-Glazed Red Drum with Ginger-Shoyu Cabbage

Ingredients

• 3 fillets Red drum fillets
• 3 tbsp White miso (shiro miso)
• 2 tbsp Mirin
• 1 tbsp Soy sauce (low-sodium if available)
• 2 tbsp Fresh ginger, grated
• 1 clove Garlic, minced(optional)
• 1 tsp Rice vinegar(optional)
• 2 tsp Neutral oil (canola/avocado)
• 4 cups Green cabbage, shredded
• 1/4 cup Chicken or vegetable broth
• 1 tbsp Water(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Pat fish dry. In a bowl, whisk miso, mirin, 1 tbsp grated ginger, soy sauce, and (if using) garlic and rice vinegar into a smooth glaze.

2. 2

   Cook (20 minutes), step 1: Heat a broiler or a grill pan. Lightly oil the fish and place on a foil-lined sheet or hot pan. Broil/pan-sear 6–8 minutes until the surface starts to caramelize.

3. 3

   Cook (20 minutes), step 2: Brush a thick layer of miso glaze over the fish. Continue broiling/pan-glazing 6–8 minutes more, brushing again once, until the fish flakes easily and reaches about 145°F (63°C).

4. 4

   Cook (20 minutes), step 3: While the fish finishes, sauté the cabbage. Heat 1 tsp oil in a skillet over medium-high. Add remaining 1 tbsp grated ginger and the cabbage; stir-fry 2 minutes.

5. 5

   Cook (20 minutes), step 4: Add broth, reduce heat to medium, and cook 3–5 minutes until cabbage is tender-crisp. Season with black pepper (and a splash more soy sauce if desired).

6. 6

   Serve: Plate the miso-glazed red drum and spoon ginger-shoyu cabbage alongside.