CSA week 13 - miso glazed fish with daikon and yukina savoy

My original plan was to steam the whole lot: a bed of yukina savoy, a mattress of shredded daikon and the fish on top. But I got sidetracked by this recipe. Well, actually, more by that picture which, it turns out, is about as accurate as the pictures in McDonalds commercials. In retrospect, I think I've narrowed down the problem to this sentence: "Remove any excess marinade from the fish, then place on the prepared baking tray," and the fact that I don't know what constitutes "excess" marinade or exactly what a baking tray is. I removed almost all of the marinade and placed the fish in a baking dish and my results looked like this:

I have to admit that the miso sauce glazed beautifully all over my baking dish, though. The 30 minute marination made the surface of my fish mushy so maybe basa was just the wrong choice. Ah well; despite the textural problems is did still taste nice.

The vegetables were nearly as problematic. I laid out the yukina savoy in my steamer, chopped the daikon into half-inch slices, tossed it in soy sauce, rice wine vinegar, and sesame and chili oils and dumped them on top. And then I steamed for fifteen, twenty minutes without the daikon getting any closer to being noticeably cooked. Looking on-line I saw recipes that called for three minutes of steaming. Of course, now that I go back and check, they don't specify how thick to cut the daikon. Eventually I gave up, dumped the steamer out into the pot and just boiled it for ten minutes. That did the trick.

I've got to stop trying to use vague recipes. I always pick the wrong way to do things and it just leads to heartbreak and frustration.