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Parve
Medium
8 Servings
Allergens 
30 Minutes
Diets
Can I admit this is my first time using miso? Since I love to try new things, I can’t believe this one took me so long. Inspired by Chef Sam Kanner, this dressing can be used for fish or salad alike. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
8 1- and- 1/2- to 2-inch (4- to 5-centimeter) cubes of your favorite white fish (I used black cod)
oil, for frying
1 large bunch scallions
Glicks Soy Sauce, to taste
1 tablespoon oil
3 tablespoons miso
3 tablespoons Gefen Almond Butter
1 tablespoon rice vinegar (unseasoned)
1 cube Dorot Gardens Frozen Ginger
dash of hot sauce
1 tablespoon honey or Heaven & Earth Date Syrup
1 and 1/2 tablespoons water
Mix all the dressing ingredients together in a bowl and set aside.
Heat a heavy-bottomed frying pan with a thin layer of oil. Add the fish. When the fish is almost cooked through, turn the pieces over and let them cook only until the center is opaque.
Meanwhile, cut scallions into two-inch (five-centimeter) pieces.
Heat a second frying pan with a tablespoon of oil. Add the scallion strips and sauté. Add a touch of soy sauce and cook only until just softened.
To serve, place a piece of fish on a plate and spread a thin layer of the almond-miso paste over the top. Top with sautéed scallions.
Photography: Moishe Wulliger Food Styling: Renee Muller
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Fish Substitute Can I use salmon for this recipe?
Thanks
yes!