- Preheat oven to 400°F.
- Spray baking pan with non-stick cooking spray; set aside.
- In a small bowl, combine miso paste, brown sugar, shoyu, yuzu juice and half the ginger; whisk until smooth.
- Pat butterfish dry with paper towels and season with pepper on both sides.
- Place fillets on baking pan; top with 2/3 of glaze, spreading to evenly coat.
- Place in oven and roast for 12 to 14 minutes, or until glaze is browned and fish is cooked through.
- Remove from oven; set aside.
- Heat 2 teaspoons of olive oil on medium-high until hot.
- Add garlic, white part of green onions and remaining ginger; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
- Add ong choy and season with salt and pepper.
- Cook, stirring frequently, 1 to 2 minutes, or until wilted.
- Add rice and remaining glaze; stir until well combined.
- Season with salt and pepper to taste and remove from heat.
- Divide rice mixture on two plates.
- Top each with butterfish.
- Garnish with remaining green onions.
Makes 2 servings.
Approximate Nutrient Analysis per serving (not including salt to taste) (based on 2 5-ounce fillets of butterfish):
610 calories, 20 g fat, 6 g saturated fat, 90 mg cholesterol, 1100 mg sodium, 76 g carbohydrate, 10 g fiber, 9 g sugar, 36 g protein
