Simply Steamed Seafood with Miso

Serves: 2

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

This preparation is easy, energy-efficient, and produces moist, tender fish. For added convenience, the fish can be prepared through step 2 ahead of time and refrigerated, covered, until time to cook. Serve this steamed fish over brown rice, millet, or noodles, accompanied by steamed or stir-fried vegetables or salad greens and either a winter squash or yam.



  • 6 to 8 ounces cut into 3 to 4 ounce pieces of any variety fillet or steak Add to list


  • 2 teaspoons miso* (yellow, mellow, red, or barley) Add to list
  • 1 whole bay leaf, broken in half Add to list
  • 1/4 to 1/3 teaspoon each of dried thyme, basil or oregano Add to list
  • 1 tablespoon rice or cider vinegar or water to dilute miso Add to list
  • Optional: 1 clove minced garlic Add to list


Place pieces of fish in one or two small, shallow glass baking dishes or heat-proof bowls. Pieces will cook faster if spread out or just barely overlapping.

Combine herbs with miso and liquid. Spoon evenly over the fish. If preparing ahead, cover and refrigerate until cooking time.

Bring 1 1/2 inches of water to boil in a large, wide pot. Place the heat-proof bowl(s) on top of a metal steaming rack or bamboo steamer tray in the pot. Cover the pot with a lid. Reduce heat to medium, enough to maintain a high steam. Cook until fish is just tender, flaky, and slightly opaque, about 8 to 18 minutes. For best results, turn fish over in the dish after 4 to 5 minutes. Allow roughly 10 minutes per inch of thickness.

When done, remove bowls from heat and serve immediately.


*A thick, fermented paste from soybeans and/or grains

Recipe by Rachel Albert-Matesz, former PCC staff

Learn more about our recipes. View guidelines »

More about: miso


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