Imagine a dish that transforms ordinary catfish into a culinary masterpiece with just a few simple ingredients. This Miso Glazed Catfish and Bok Choy recipe is your ticket to an Asian-inspired dinner that looks and tastes like it came straight from a high-end restaurant. With a perfect balance of sweet, savory, and umami flavors, this quick and easy meal will have your family and friends wondering how you became such a gourmet chef in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 2 catfish fillets
- 3 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cups bok choy, chopped
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the catfish fillets under cold water and pat them dry with paper towels. Season both sides of the fillets lightly with salt and pepper.
- In a small bowl, combine the miso paste, soy sauce, and honey. Whisk together until smooth and well blended. This will be your miso glaze.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Place the catfish fillets on the prepared baking sheet. Brush the miso glaze generously over the top of each fillet, making sure to coat them evenly.
- Bake the catfish in the preheated oven for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. The glaze should be caramelized and slightly bubbly.
- While the catfish is baking, prepare the bok choy. Heat the sesame oil in a large skillet over medium-high heat. Once hot, add the chopped bok choy.
- Sauté the bok choy for about 3-5 minutes, stirring frequently, until it is tender and bright green. Season with a pinch of salt and pepper to taste.
- Once the catfish is done baking, remove it from the oven and let it rest for a minute. Serve the miso-glazed catfish fillets alongside the sautéed bok choy on each plate.
- Drizzle any remaining miso glaze from the baking sheet over the fish and bok choy for added flavor. Enjoy your delicious Miso Glazed Catfish and Bok Choy!
Tips
- Choose fresh, high-quality miso paste for the most authentic flavor - white or yellow miso works best for this recipe.
- Pat the catfish fillets completely dry before seasoning to ensure a crispy, caramelized glaze.
- Don't overcook the bok choy - it should remain bright green and slightly crisp for the best texture.
- For extra flavor, try adding a sprinkle of toasted sesame seeds or green onions as a garnish.
- If you can't find catfish, this recipe works equally well with other mild white fish like tilapia or cod.
- Use a meat thermometer to ensure the fish reaches an internal temperature of 145°F for perfect doneness.
- Serve immediately after cooking to enjoy the crispy glaze and tender bok choy at their peak flavor.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 24g
Protein: 35g
Fat: 14g
Saturated Fat: g
Cholesterol: 60mg
