White Fish in Ginger Miso Broth

Making miso hungry! The broth is extremely light and flavorful, without having to wait hours! Serve with steamed veggies and rice for a complete meal.

INGREDIENTS

• 2 tsp salt

• 1/2 tsp white pepper (optional)

• 1 pint sliced mushrooms of choice

• 1/4 onion, root on

• 1 tsp sugar

• 3 scallions, split length wise

• 2 tsp sesame oil

• 4 fillets of white fish (Halibut pictured) Other great choices: cod, sole, snapper -or- sea bass

• 3 cups boiling water

• 3 cups vegetable or dashi stock

• 1 inch knob of ginger, peeled & sliced 

• 3 tbsp miso paste

• 2 cloves garlic, smashed

DIRECTIONS

1. Preheat oven to 450°

2. In a medium-size pot:

   1. Heat 2 tablespoons of oil

   2. Add onion, cut size down

   3. Add garlic and ginger. Sauté 3 minutes

   4. Add mushrooms and scallion, sauté another 3-4 minutes

   5. Add water, stock, sesame oil, salt, and pepper

   6. Bring to a boil

   7. Spoon out 1/2c of broth and combine with miso paste until dissolved

   8. Pour miso mixture back into the pot and stir

   9. Add sugar. Stir

3. Bring to boil and then lower heat to simmer for 20 min or more

4. Pat fish dry. Season fish with salt and pepper, and a light coating of oil. Bake fish skin side up for 10-15 minutes, depending on thickness, OR pan sear to preferred doneness. 

5. Plate fish and gently spoon 3/4-1 cup broth

6. Garnish with more scallion and/or hot chili. Add steamed/boiled baby bok choy for a complete meal Serve with rice