Miso Baked Fish

Miso Baked Fish

4.00rating out of 5

(785 reviews from our customers)

Prep Time

25 min



Use within

3-4 days

Miso paste has a natural saltiness, and when mixed with honey it forms a salty, sweet glaze for our pangasius fillets. Served with lemongrass infused basmati rice and charred pak choi. Simple, healthy, delicious. No dairy or fat in sight!

Prep Time

25 min



Use within

3-4 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
150g basmati rice
1 honey pot (28g)
2 tbsp miso paste †
250g pak choi
2 pangasius fillets †
1 spring onion
1 lemongrass
You Will Need
Pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • basmati rice
  • Honey pot
  • white miso paste<span class="strong">†</span>
  • Pak choi
  • basa fillets<span class="strong">†</span>
  • spring onions
  • fresh lemongrass
Typical Values per 100g per serving
Energy 545 kJ
130 kcal
2012 kJ
481 kcal
of which saturates
1 g
0.4 g
3.8 g
1.5 g
of which sugars
21.4 g
3.4 g
79 g
12.4 g
Fibre 0.5 g 2 g
Protein 8.7 g 32.2 g
Salt 0.34 g 1.26 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
basmati rice
Honey pot
white miso paste
Water, soybean, rice, salt, ethyl alcohol
Pak choi
basa fillets
spring onions
fresh lemongrass
  • Allergens highlighted by † (soybeans, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Miso Baked Fish

Bash the lemongrass (to release the juices) and lay flat before slicing it down the middle

Add the rice, 375ml (750ml) water, lemongrass and a pinch of salt to a pot with a matching lid and bring to the boil over a high heat

Meanwhile, preheat the grill to high

2 Miso Baked Fish

Once the rice is boiling, reduce the heat to low and cook covered for 10-15 min or until the water is absorbed, checking occasionally

Combine the miso paste and honey in a bowl with 1 tbsp (2 tbsp) hot water

Mix well into a smooth sauce

3 Miso Baked Fish

Pat the fish fillets dry with kitchen paper or a clean tea towel

Lay them on a baking tray

Tip: Use tin foil to avoid mess

Divide the paste between the fillets, spreading over evenly

4 Miso Baked Fish

Place the tray under the grill for approx. 10 min or until the miso paste has started to char

Tip: The charring will give the fish a smoky sweetness

5 Miso Baked Fish

Meanwhile, cut the pak choi in half lengthways through the root

Tip: Cutting through the root helps it stay together while cooking

Heat a dry, wide-based pan with matching lid on a high heat 

When hot, add the pak choi (cut side down) and cook for 3 min or until charring (families might need to do this in batches)

6 Miso Baked Fish

Flip the pak choi (cut side up) once charred

Add approx. 2-4 tbsp hot water, cover and cook for a further 2-3 min or until tender

Season lightly with pepper

7 Miso Baked Fish

Once the rice is done, discard the lemongrass and fluff with a fork for serving

Slice the spring onion(s) finely, discarding the root ends


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Serve the fish with the pak choi and rice to the side

Tip: For fun presentation, transfer the rice into small bowls or cups, pat down firmly and turn out onto the serving plates

Scatter with spring onions and enjoy!

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