Tuesday, April 11, 2006
Recipe: Fish Filet with Green Salad & Miso Dressing
A simple low-carb dinner. The greens were picked from my farm this morning, I used arugula and Shinjuku chrysanthemum leaves. The dressing is a combination of several recipes. Next time I will add some cherry tomatoes to the salad greens.
1/4 cup yellow miso paste
3 tbsp muscovado sugar
3 tbsp rice wine
2 tbsp hot water
2 tsp Bragg's amino acid (or light soy sauce)
1/4 tsp expeller pressed toasted sesame oil
1 tbsp sesame seeds
1 tsp minced ginger
1 tsp minced garlic
Place all ingredients in a wide rimmed bottle and shake well to combine. This makes around 1 cup of dressing.
cold pressed grapeseed oil(or any unrefined cold pressed vegetable oil)
Toss greens with oil, using just enough to lightly coat the leaves.
Just before serving, toss salad greens with some miso dressing.
1 tilapia fish filet
unrefined vegetable oil for frying (I used virgin coconut oil)
Dredge filet in flour, patting out excess. Dip in beaten egg then coat with more flour.
Fry fish in hot oil until golden brown, about 2 minutes each side.
Serve with salad greens.