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Ginger-Miso Striped Bass in Shiitake Mushroom Broth

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Ginger-Miso Striped Bass in Shiitake Mushroom Broth

Ginger-Miso Striped Bass in Shiitake Mushroom Broth

amanda

Equipment

  • - Electric Mixer

  • - Dutch Oven

  • - Sharp Chef's Knife

  • - Slicer (for fruits)

  • - Fish Spatula

  • - Miso Paste

  • - High-Quality Fish Fillet Knife

  • - Cutting Board

  • - Food Processor (optional)

  • - Stainless Steel Whisk

  • - Measuring Cups & Spoons Set

Ingredients

  • 2 cups water

  • 4 tablespoons red miso (aka-miso), divided

  • 4 large shiitake mushrooms (about 4 ounces), stemmed, thinly sliced

  • 3 green onions, dark and pale green part thinly sliced, white part minced

  • 4 tablespoons vegetable oil, divided

  • 1 tablespoon minced peeled fresh ginger

  • 2 6-ounce skinless striped bass fillets

  • 1/4 cup panko (Japanese breadcrumbs)

  • Chopped fresh cilantro

Instructions

1

Instruction 1

Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.
2

Instruction 2

Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.
3

Instruction 3

Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.
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