Miso Marinated Sole Topped With Jasmine Rice With Fried Ginger And Orange Fennel Salad And Braised Bok Choy Recipes

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GINGER-MISO CHICKEN WITH QUICK PICKLES



Ginger-Miso Chicken with Quick Pickles image

A handful of pantry ingredients, highlighted by miso makes for a full-flavored marinade sure to amplify the flavor of these chicken cutlets. Crunchy and refreshing quick pickles are perfect for brightening up this colorful grilled dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

Olive oil, for the grill
3 tablespoons white miso
3 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons chopped fresh ginger
1 tablespoon toasted sesame oil
1 1/4 pounds chicken cutlets (4 to 6)
Kosher salt and freshly ground pepper
2 Persian cucumbers, halved and thinly sliced
1 carrot, halved and thinly sliced
1 small red onion, halved and thinly sliced
1 Fresno chile pepper, thinly sliced
1 1-inch piece ginger, sliced
1/2 cup rice vinegar
1 tablespoon sugar
Kosher salt

Steps:

  • Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the miso, mirin, rice vinegar, soy sauce, ginger and toasted sesame oil in a bowl.
  • Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the miso mixture while you make the quick pickles.
  • Make the quick pickles: Combine the cucumbers, carrot, red onion and chile in a nonreactive bowl. In a small saucepan, heat the ginger, rice vinegar, sugar and 1 1/2 teaspoons kosher salt until the sugar and salt are dissolved. Pour over the vegetables and add 4 ice cubes. Refrigerate, stirring once or twice, until chilled, 30 minutes. Drain.
  • Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
  • Top the chicken with the quick pickles.

GRILLED BOK CHOY SALAD



Grilled Bok Choy Salad image

Provided by Food Network

Time 20m

Yield 4 servings for appetizer, 2 servings for entree

Number Of Ingredients 18

1 medium head bok choy
1/4 wedge purple cabbage or 5 leaves curly purple savoy cabbage
4 whole scallions
1 small can Mandarin orange segments (9 to 12 ounces), drained
1 cup chow mein noodles or 1 package dry ramen noodles, toasted in a dry pan
1/4 cup wasabi peas
1/4 cup chopped cilantro leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Orange Sesame Balsamic Dressing, recipe follows
1/4 cup orange juice
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger root
1 teaspoon Asian hot mustard
1 red or green Thai chile, seeded and finely chopped, optional
Pinch kosher salt and freshly ground black pepper

Steps:

  • Heat a grill to medium-high heat.
  • Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve.
  • Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
  • Yield: about 1 cup

ROASTED BLACK BASS ON JASMINE RICE, MISO GLAZE AND SEAWEED MAO



Roasted Black Bass on Jasmine Rice, Miso Glaze and Seaweed Mao image

Provided by Food Network

Categories     main-dish

Time 6h45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup white miso
1/2 cup mirin
2 tablespoons sugar
1 tablespoon mushroom soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sesame oil
4 (3-ounce) black bass fillets
1 cup jasmine rice
1 1/4 cups water
4 iceberg lettuce cups
4 seaweed mao cups, optional

Steps:

  • In a small bowl, combine the miso, mirin, sugar, soy sauce, garlic, and ginger. Slowly stir in the sesame oil to make the miso glaze. Marinate the bass in the miso glaze for 5 to 6 hours, refrigerated.
  • In a pot, combine rice and water and cook in rice cooker until done. Reserve and keep warm.
  • Arrange the fish fillets on a roasting pan. Generously coat with the miso glaze, and discard the rest of the glaze. Bake in a preheated 500 degree F oven for about 10 minutes or until medium done.
  • Preheat a deep fryer, or oil in a large pot to 360 degrees F. Place the seaweed mao in the fryer and fry for 30 seconds until crisp. Remove from the fryer and drain on a paper towel-lined plate. Garnish each fillet with the seaweed mao. Serve immediately.
  • Place an iceberg lettuce cup on a dinner plate. Spoon about 1/2 cup of the jasmine rice in center, place a fillet on top and drizzle miso glaze from roasting pan over the rice.

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