For some reason, it rarely seems to occur to us to poach our fish. I have no idea why, because it’s a fool-proof, guaranteed way to prepare a fish fillet. The miso and mushrooms make this dish super rich in flavor.
Heat a large frying pan over medium-high heat and add a tablespoon sesame oil; 1 T minced, peeled, fresh ginger; 8 ounces sliced shiitake mushroom caps (we reconstituted some dry ones); and 3 sliced garlic cloves.
Saute for 5 minutes, and then add 1/2 cup unsalted chicken stock; 1/4 cup sake; 2 1/2 T low-sodium soy sauce; 2 1/2 tsp white miso; 1 T sherry vinegar and 1/2 tsp sugar. Heat the mixture to 155 degrees, then turn the heat to medium low and lay 4 6-oz halibut fillets on top. Cover the pan and simmer for 10 minutes, until the fish is done.
Remove the fish from the pan and set aside, tenting it with foil to keep it warm. turn the heat to medium-high and add 4 sliced green onions. Cook, uncovered, for 1 minute until the sauce thickens slightly. Ladle some of the broth into 4 shallow bowls; place a fish fillet on top; sprinkle with cilantro and pepper.
This recipe is from Cooking Light.
- 1 T dark sesame oil
- 1 T minced, peeled, fresh ginger
- 8 oz sliced shiitake mushrooms
- 3 garlic cloves, sliced
- 1/2 cup unsalted chicken stock
- 1/4 cup sake
- 2 1/2 T lower-sodium soy sauce
- 2 1/2 tsp white miso
- 1 T sherry vinegar
- 1/2 tsp sugar
- 4 6-oz halibut fillets
- 4 1″ sliced green onions
- 3 T cilantro
- Slow Cooked Chicken Shiitake Mushroom and Ginger Soup (nasifriet.wordpress.com)
- Bok Choy Shiitake Mushroom Soup (thishappyholisticlife.com)
- Grilled Lemon Basil Halibut (barbecue.answers.com)
- Vegetarian Shiitake Ramen – Beth (thatsmyjamfoodblog.wordpress.com)