Grilled Miso Fish Skewers with Shishito Peppers + Baby Bok Choy

Grilled miso marinated fish and shishito pepper skewers on a white platter.

Grilled Miso Fish Skewers with Shishito Peppers + Baby Bok Choy

Grilled Miso Fish Skewers with Shishito Peppers are smoky, succulent and vibrant! With contrasting textures and flavors, these seafood kebabs will definitely make dinner deliciously interesting!

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Main Course

Asian, Japanese

271 kcal

Equipment

metal or wooden skewers

Ingredients

Marinade for Fish

4 teaspoon neutral oil, divided (like avocado oil)
2 tablespoon shallots, minced fine
1 teaspoon fresh ginger, grated (see note)
1 clove fresh garlic, grated (see note)
½ cup white miso paste
2 tablespoon brown sugar
2 tablespoon lime juice
2 tablespoon water
1 pound wild caught fish fillets, cut into 1½-in cubes (any firm white fish or salmon)

Everything Else

2½ teaspoon dark sesame oil, divided
½ teaspoon sriracha hot sauce, or more, to taste (optional)
12 shishito peppers, halved diagonally (12, give or take)
4 heads baby bok choy, halved lengthwise, rinsed clean + dried
kosher salt + fresh cracked black pepper
optional garnishes: thin sliced green onions, crispy fried shallots, toasted sesame seeds, cilantro

Instructions

Heat 2 tsp of neutral oil in a small saucepan over medium-low heat. Add the shallots, ginger and garlic; saute for 2 minutes stirring continuously so it doesn't stick + burn. Whisk in the miso, brown sugar, lime juice and water until the brown sugar has dissolved and the marinade has no lumps; just a couple of minutes. Turn off the heat and allow to cool completely.
Transfer half of the marinade to a medium bowl or shallow dish. Add the cubed fish and toss to coat. Cover and refrigerate for 30 minutes.
Transfer the remaining marinade to a small bowl and whisk in 1/2 tsp of sesame oil. If you want a spicy finishing sauce, whisk in 1/2 tsp or more of sriracha, as desired. Set aside for serving.
While the fish marinates, combine the remaining 2 tsp of neutral oil with the remaining 2 tsp of sesame oil. Brush or toss the shishito peppers and bok choy with the oil, then season with kosher salt + black pepper.
Alternately thread the cubed fish and shishito peppers onto skewers.
Heat the grill to medium-high. Clean and oil the grill grates. Give the bok choy a head start: place them on one side of the grill, cut side down and grill for a minute or two. Then, place the fish kebabs on the other side. Cook for 3 to 5 minutes on each side, flipping just once. Flip the bok choy half way through cooking and shift their direction so the bulb ends are over the hottest parts of the grate. (The fish and bok choy should finish at about the same time.)
Remove each to a platter and drizzle with the finishing sauce or serve it on the side. Garnish as desired and serve with steamed rice.

Notes

Use a microplane rasp to grate the ginger and garlic to a really fine texture that will 'melt' into the marinade.
It’s really important to prep your grill properly. Preheat first. Once really hot, clean the grates with a grill brush. Just before placing the food on the grill, oil the grates — wad up a paper towel, and using long tongs, dip into oil, then liberally brush the grates. For some extra insurance, use a metal spatula to carefully get under the kebabs before flipping.
Substitute with chicken breasts or thighs, pork tenderloin, shrimp…whatever you like. Just keep in mind that grilling times will differ based on your protein of choice.

Nutrition

grill, stove top

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