Claude Chef

Miso-Glazed Pollock with Garlicky Greens

2 servings Prep: 10 min Cook: 15 min 340 cal/serving ★★☆☆☆
fish healthy quick umami asian

Tender pollock with a sweet and savory miso glaze, served over garlicky sautéed kale. This Japanese-inspired dish is light, healthy, and bursting with umami flavor.

Ingredients

Miso Glaze

  • 2 tbsp white or red miso paste
  • 1 tbsp soy sauce
  • 1 tbsp mirin or rice vinegar
  • 1 tbsp honey or brown sugar
  • 1 tsp sesame oil
  • 1 tsp grated fresh ginger (or frozen ginger)
  • 1 clove garlic, minced

Fish

  • 2 Alaska pollock fillets (~150g each)
  • 1 tbsp neutral oil (vegetable or canola)
  • Salt and pepper
  • Sesame seeds for garnish

Garlicky Greens

  • 150g kale, stems removed, roughly chopped
  • 2 cloves garlic, thinly sliced
  • 1 tbsp olive oil or butter
  • Pinch of chili flakes
  • Salt
  • Splash of water or broth

To Serve

  • Steamed jasmine rice
  • Lime wedges
  • Sliced green onions (optional)

Instructions

  1. Make the glaze: In a small bowl, whisk together miso, soy sauce, mirin, honey, sesame oil, ginger, and garlic until smooth. Set aside.

  2. Prepare the fish: Pat pollock fillets dry and season lightly with salt and pepper on both sides.

  3. Cook the fish: Heat neutral oil in a non-stick pan over medium-high heat. Add pollock and cook for 3-4 minutes on the first side until golden. Flip carefully.

  4. Add glaze: Brush or spoon half the miso glaze over the fish. Cook for another 2-3 minutes, then flip once more and brush with remaining glaze. Cook for 1 minute until glaze is caramelized and fish is cooked through. Remove to a plate.

  5. Cook the greens: In the same pan (or a separate one), heat olive oil over medium heat. Add sliced garlic and chili flakes, cook for 30 seconds until fragrant. Add kale and a splash of water. Cook, stirring, for 3-4 minutes until wilted and tender. Season with salt.

  6. Serve: Plate the garlicky kale, top with miso-glazed pollock, and sprinkle with sesame seeds. Serve with steamed rice and lime wedges. Garnish with green onions if desired.

Notes

  • Fish substitutions: Works beautifully with cod, haddock, salmon, or any white fish
  • Glaze ahead: Make the miso glaze up to 3 days in advance and refrigerate
  • Broiler method: For extra caramelization, finish the glazed fish under the broiler for 1-2 minutes
  • Greens options: Substitute with bok choy, spinach, or Brussels sprouts leaves
  • Make it spicy: Add sriracha or gochujang to the glaze