GNGR-MISO STRPD BASS IN SHIITAKE MUSH BROTH

By BobD

Ingredients

• 2 SERVINGS
• For a more substantial meal, add cooked udon noodles to the broth.
• 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

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 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.

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.

Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat.

Add fillets to skillet, coated side down, and saute until brown and crisp, about 3 minutes.

Turn fillets over and saute 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.