If you are looking for a light summer fish with all the benefits of fermented miso then look no further. Khipi is borrowing from Ming Tsai's recipes and baking tilapia with a miso ginger sesame glaze. This fish comes paired with sushi rice seasoned in rice wine vinegar, sugar, and **furikake (optional for gluten-free version) with a side of crisp cabbage and carrot slaw dressed in sesame oil, miso, a hint of wasabi, and rice wine vinegar.
Vegan option available with tofu.
** This dish is gluten-free with the exception of wheat in furikake which is optional. Please leave a note