- Main
- Fish
- Japanese
- Make-ahead
- Stovetop
- Oven
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the miso butter
- 6 tbsp
unsalted butter, softened at room temperature
- 2 tbsp
white (shiro) miso
- 1 tbsp
mirin
- 1 tsp
lemon zest, finely grated
- 2 tsp
lemon juice
For the scallion rice
- 1 1/2 cups
short-grain white rice (sushi rice), rinsed until the water runs clear
- 1 3/4 cups
water
- 1/2 tsp
kosher salt
- 6
scallions, thinly sliced, white and green parts kept separate
1/3 in step 2, 2/3 in step 7
- 1 tbsp
unsalted butter
For the fish
- 4 pieces
skin-on arctic char fillets (about 6 oz each), patted dry
- 2 tsp
neutral oil, such as canola
kosher salt, to taste
- 1
lemon, cut into wedges
- Pescatarian
Contains milk (unsalted butter).
Not checked: white (shiro) miso, skin-on arctic char fillets (about 6 oz each).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Make the miso butter: in a small bowl, beat the softened butter, miso, mirin, lemon zest and lemon juice together with a fork or small whisk for 1–2 minutes, until pale, fluffy and completely smooth. Set aside at room temperature. (It keeps in the fridge up to 5 days; let it soften before serving.)
5 min
- 6 tbsp unsalted butter
- 2 tbsp white (shiro) miso
- 1 tbsp mirin
- 1 tsp lemon zest
- 2 tsp lemon juice
- Step 2
Start the rice: combine the rinsed rice, water, salt and the sliced scallion whites in a small saucepan. Bring to a boil over medium-high heat, then cover, turn the heat to low and cook 15 minutes without lifting the lid.
18 min
- 1 1/2 cups short-grain white rice (sushi rice)
- 1 3/4 cups water
- 1/2 tsp kosher salt
- 1/3 scallions
- Step 3
Take the rice off the heat and let it stand, still covered, for 10 minutes. Meanwhile, broil the fish.
10 min, hands-off
- Step 4
Set an oven rack about 6 inches below the broiler and heat the broiler to high. Line a sheet pan with foil.
5 min
- Step 5
Pat the char fillets dry again, set them skin-side down on the foil, rub the tops with the oil and season with salt.
3 min
- 4 pieces skin-on arctic char fillets (about 6 oz each)
- 2 tsp neutral oil, such as canola
- kosher salt
- Step 6
Broil 6–8 minutes, until the fish is just set and flakes at the thickest part when nudged with a fork (it should still look barely translucent in the very center). Don't flip it. If the tops color too fast, move the pan down a rack.
7 min
- Step 7
Finish the rice: add the 1 tbsp butter and the scallion greens to the pot and fluff with a fork until the butter melts through and the rice is glossy.
2 min
- 2/3 scallions
- 1 tbsp unsalted butter
- Step 8
Spoon the rice onto plates, set a fillet on each and top each one with a generous spoonful of miso butter so it melts down into the fish and rice. Serve with lemon wedges.
3 min
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026