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Miso Glaze Spiced Thai Coconut Salmon

Miso Glazed Spiced Thai Coconut Salmon​


  • Author: Jess Bunn
  • Total Time: < 30 minutes
  • Yield: Serves 2
  • Diet: Gluten Free

Description

Looking for a touch of Asian inspiration, made irresistibly easy? Here’s a practical, convenient weeknight air fryer dinner featuring a miso glaze that’s rich in subtle flavour and fragrance – and elegantly simple to make!


Ingredients

Units

Fish Options

  • 2 x 160g portions of fish (salmon, cod, stone bass or hake will all work well here)

Marinade

  • 1 tbsp miso
  • 1 tsp rice vinegar
  • 1 tbsp honey

Sauce Ingredients

  • 1 medium white onion, peeled, halved, and very thinly sliced
  • 2 cloves garlic, grated or finely chopped
  • 2 tsp fresh ginger, peeled and grated
  • 1 red chilli, seeds removed, finely chopped
  • 1/23/4 tin coconut milk (use as much as your dish will accommodate)
  • 1 lime

Greens & Garnish

  • 60g baby spinach, washed
  • A small handful of coriander to garnish (roughly 2g)

If you prefer, you can also add a portion of steamed rice for serving. *Optional


Instructions

  1. Start by marinating the fish. Add the miso, rice vinegar and honey to a container and stir until combined. Add the fish portions, turning them to cover them completely in the marinade. Leave to marinade while preparing your ingredients, or ideally set aside for a few hours in the fridge.
    Chef’s tip: Longer immersion in the marinade will make for better flavour and a more satisfying lacquer on your salmon – check out the short article above to find out why!
  2. Prep the onion, ginger and red chilli. Mince the garlic and zest the lime. Place the onions, chilli, lime zest, garlic and ginger into a baking dish, then toss with a drizzle of oil.
  3. Let’s cook
    Air Fryer:
    Place the baking dish into the air fryer. Set the timer to 190C and the time to 10-12 minutes. Once the air fryer beeps to indicate that it has preheated, open the drawer and pour the coconut milk over the wilted onions and aromatics. Close the basket and cook until the onions have softened, and the sauce has reduced.
    Oven:
    Place the baking dish into the cold oven. Turn the oven to 190C on convection and allow it to preheat. Once the onions have softened and the oven is at temperature, pour the coconut milk over the wilted onions and aromatics. Close the oven door and cook until the onions have softened, and the sauce has reduced. About 15-20 minutes.
  4. Once the time is up, taste the sauce, and season with juice from half your zested lime, as well as salt and pepper. Add more lime juice as needed, then save the remaining lime half for serving.
  5. Add the baby spinach to the coconut sauce and gently stir through to mix it in. Place your fish on top of the spinach and spoon a little of the miso marinade over the fillets.
  6. Air fry for 5-8 minutes at 200C, depending on the thickness of the fish portions. Please note: time may vary between air fryers. Add more time as needed.
    or
    Oven: Place the dish into the oven, and increase the heat to 210C. Cook until the fish is cooked through to your liking and flakes easily when gently pressed with a fork. Time will vary based on your fish fillets, but this will take about 5-10 minutes,
  7. Once ready to serve, divide your rice into bowls, then top with a portion of fish, some spicy coconutty sauce and fresh coriander. Add a wedge of your leftover fresh lime to each plate to squeeze over the dish.

 

Notes

Chef’s tip: Longer immersion in the marinade will make for better flavour and a more satisfying lacquer on your salmon – check out the short article above to find out why!

  • Prep Time: 5-10 minutes
  • Cook Time: 18-20 minutes
  • Category: Quick and Easy
  • Method: Air Fry
  • Cuisine: Seafood

Keywords: Spiced Thai Coconut Salmon​

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