All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Shiromizakana to hakusai no misoitame / white-fleshed fish and Chinese cabbage saute with miso

Sauteing instead of deep-frying fish and using minimal oil in the following process results in a mild, comforting Chinese dish.


1-2 fillets white-fleshed fish (190 g rockfish in photo)
3-4 hakusai napa cabbage leaves (170 g in photo)
1 red chili pepper (slices)

For miso sauce
2 tbsp chicken stock
2 tsp miso
1/2 tsp tobanjan chili bean paste
1 1/4 tsp sugar

1-2 tbsp potato starch (for coating fish)
1-2 tbsp oil (for sauteing fish; not in photo)


Mix all ingredients for miso sauce, and set aside.


Cut hakusai into 3-4 cm squares.
Cut fish in a size matching hakusai.


Heat oil  in a frying pan.
Coat fish with potato starch, pat off extra starch, and saute on medium high heat.

Flip when lower half is done (turns opaque), and continue cooking.
When done, transfer to a plate.


Wipe off extra oil in frying pan.

Saute firm, white section of hakusai on medium to medium low heat.
When color become slightly translucent, add the rest of hakusai and red chili pepper, and continue sauteing.


When green section of hakusai becomes somewhat bright (does not have to be very bright/cooked through), put back fish, and gently mix.
Swirl in miso sauce, and gently mix.
Ready to serve.

  • The potato starch used to coat fish makes the miso sauce somewhat thick at the end. There is no need to add extra thickener.
  • If your miso is a sweet type, reduce sugar to 1 tsp.
  • The flavor of the miso sauce is quite mild. Increase the amount of tobanjan or saute red chili pepper (with some oil) before the hakusai for more spiciness.
  • If served at a restaurant, fish would more likely be deep-fried, and hakusai would be sauted with relatively a large amount of oil.

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