Ginger-Miso Striped Bass in Shiitake Mushroom Broth
A delicate Japanese-inspired dish featuring crispy panko-crusted striped bass fillets served in a savory miso-mushroom broth. The combination of ginger, miso, and shiitake mushrooms creates a umami-rich flavor profile.
Ingredients
- •2 cups water
- •4 tablespoons red miso
- •4 large shiitake mushrooms
- •3 whole green onions
- •4 tablespoons vegetable oil
- •1 tablespoon fresh ginger
- •2 fillets striped bass
- •¼ cup panko
- •2 tablespoons fresh cilantro
Cooking Instructions
- 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.
5 min
- 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.
5 min
- 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.
6 min
