4Spray a large baking sheet with cooking spray or line with parchment paper.
5Spray a large baking sheet with cooking spray or line with parchment paper.
6Spray a large baking sheet with cooking spray or line with parchment paper.
7Place the fish skin side down on one end of the baking sheet.
8Place the fish skin side down on one end of the baking sheet.
9Place the fish skin side down on one end of the baking sheet.
10Whisk together the soy sauce, miso and honey until combined.
11Whisk together the soy sauce, miso and honey until combined.
12Whisk together the soy sauce, miso and honey until combined.
13Brush the soy sauce, miso and honey mixture evenly on top of the fish, reserving some for the green beans.
14Brush the soy sauce, miso and honey mixture evenly on top of the fish, reserving some for the green beans.
15Brush the soy sauce, miso and honey mixture evenly on top of the fish, reserving some for the green beans.
16Lay the green beans in a pile on the other end of the baking sheet.
17Lay the green beans in a pile on the other end of the baking sheet.
18Lay the green beans in a pile on the other end of the baking sheet.
19Toss the green beans with the remaining sauce until evenly coated.
20Toss the green beans with the remaining sauce until evenly coated.
21Toss the green beans with the remaining sauce until evenly coated.
22Drizzle the green beans with a touch of olive oil.
23Drizzle the green beans with a touch of olive oil.
24Drizzle the green beans with a touch of olive oil.
25Bake for 12-15 minutes until cooked through.
26Bake for 12-15 minutes until cooked through.
27Bake for 12-15 minutes until cooked through.
28Remove from the oven.
29Remove from the oven.
30Remove from the oven.
31Heat the oil in a small saucepan over medium-high heat until tiny bubbles begin to form around the sides of the pan.
32Heat the oil in a small saucepan over medium-high heat until tiny bubbles begin to form around the sides of the pan.
33Heat the oil in a small saucepan over medium-high heat until tiny bubbles begin to form around the sides of the pan.
34While the oil is heating, mix together the white parts of the scallions, ginger and garlic in a small GLASS bowl or measuring cup (must be heat safe).
35While the oil is heating, mix together the white parts of the scallions, ginger and garlic in a small GLASS bowl or measuring cup (must be heat safe).
36While the oil is heating, mix together the white parts of the scallions, ginger and garlic in a small GLASS bowl or measuring cup (must be heat safe).
37Once the oil is super hot, stand back and very carefully pour it on top of the scallion mixture (it will sizzle).
38Once the oil is super hot, stand back and very carefully pour it on top of the scallion mixture (it will sizzle).
39Once the oil is super hot, stand back and very carefully pour it on top of the scallion mixture (it will sizzle).
40Gently stir to combine the scallion mixture with the hot oil.
41Gently stir to combine the scallion mixture with the hot oil.
42Gently stir to combine the scallion mixture with the hot oil.
43Add the soy sauce and the green parts of the scallions to the scallion mixture and stir to combine.
44Add the soy sauce and the green parts of the scallions to the scallion mixture and stir to combine.
45Add the soy sauce and the green parts of the scallions to the scallion mixture and stir to combine.
46Assemble your bowls, with brown rice on the bottom, the fish, and spoon the sizzling scallion sauce on top.
47Assemble your bowls, with brown rice on the bottom, the fish, and spoon the sizzling scallion sauce on top.
48Assemble your bowls, with brown rice on the bottom, the fish, and spoon the sizzling scallion sauce on top.
49Add lime wedges, a spoonful of chili crisp if desired, and enjoy!
50Add lime wedges, a spoonful of chili crisp if desired, and enjoy!
51Add lime wedges, a spoonful of chili crisp if desired, and enjoy!
Ingredients
0.25 cup low sodium soy sauce
0.25 cup low sodium soy sauce
0.25 cup low sodium soy sauce
2 tb honey
2 tb honey
2 tb honey
1 tsp white miso paste
1 tsp white miso paste
1 tsp white miso paste
1.5 lbs sea bass or cod or fish of choice
1.5 lbs sea bass or cod or fish of choice
1.5 lbs sea bass or cod or fish of choice
0.33 cup avocado oil
0.33 cup avocado oil
0.33 cup avocado oil
2 bunches scallions, chopped finely, whites and greens in separate bowls
2 bunches scallions, chopped finely, whites and greens in separate bowls
2 bunches scallions, chopped finely, whites and greens in separate bowls
1 tb freshly grated ginger
1 tb freshly grated ginger
1 tb freshly grated ginger
4 cloves garlic, minced
4 cloves garlic, minced
4 cloves garlic, minced
0.25 cups low sodium soy sauce
0.25 cups low sodium soy sauce
0.25 cups low sodium soy sauce
1 lime, juiced
1 lime, juiced
1 lime, juiced
1 lb green beans, washed & trimmed
1 lb green beans, washed & trimmed
1 lb green beans, washed & trimmed
2 cups cooked brown rice
2 cups cooked brown rice
2 cups cooked brown rice
lime wedges
lime wedges
lime wedges
chili crisp
chili crisp
chili crisp
olive oil
olive oil
olive oil
Equipment
large baking sheetcooking sprayparchment papersmall saucepansmall glass bowlmeasuring cup
Tips
You can make this dish with any fish you like, including salmon, cod, tilapia or any white fish.
Mix the white parts of the scallions, ginger and garlic in a small GLASS bowl or measuring cup, ensuring it is heat safe, before pouring hot oil on top.
Garnish with lime wedges and chili crisp if desired.