Before I get to the reason for this post, the amazing Ginger-Miso Striped Bass I made last night, a quick sharing moment so that you might be saved my pain. Or, in other words, using my stupidity to save yourselves. I was prepping the rub for the incredible Pernil (a slow-cooked pork shoulder) this morning for friends who are coming over later today. I had yet to put in my contacts, and was buzzing around in my glasses, processing up the onion, garlic, chili powder and other flavoring agents, slathered it all over that lovely piece of pork goodness, washed my hands, and made the ill-advised decision to put in my contacts. Popped the first one into my right eye, and....HOLY FUCK!! I almost dropped to my knees as my whole eye lit up like someone had stuck a lit match in it. As tears were streaming down my face and expletives were flying fast and furious, I realized that maybe washing one's hands that had recently been in contact with acid laden spicy bits then applying those same hands to tender body parts wasn't the best idea. I washed up again before doing harm to my left eye while cursing myself for being such an idiot. To save yourself the same self inflicted pain, wash twice...at least, or better yet: latex gloves!
Now that the burning in my eye has stopped and I can see my keyboard again, I can get to the whole point of this missive, which was last night's deliciously satisfying dinner. w and I have been on a kind of meat fest lately at home, or going out way too much, so we were both in the mood for something lighter. While I was at work not working, I came across the perfect antidote to indulgence-itis in the form of this Japanese inspired recipe from epicurious. I called w and she went shopping for the few things we needed at our favorite Asian market here in PDX, ABC Seafood. They cleaned and filleted a fresh striped bass into two perfect portions, she grabbed the rest of the stuff, and we were on! Another way simple to prepare dish that tasted so fresh and clean, yet with a nice complexity from the ginger-infused miso broth. It immediately earned a place in our regular rotation, and I can't wait to share with friends!
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Ginger-Miso Striped Bass in shiitake mushroom broth
makes 2 servings.
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
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.
The striped bass, just after going in the pan with the coated side down.
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.
Now flipped over, just getting done, ready to lay on top of the udon and broth.
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.