Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon minced peeled fresh ginger
- 8 ounces sliced shiitake mushroom caps
- 3 garlic cloves, sliced
- 1/2 cup unsalted chicken stock
- 1/4 cup sake (rice wine)
- 2 1/2 tablespoons lower-sodium soy sauce
- 2 1/2 teaspoons white miso (soybean paste)
- 1 tablespoon sherry vinegar
- 1/2 teaspoon sugar
- 4 (6-ounce) cod fillets
- 4 (1-inch) sliced green onions
- 3 tablespoons cilantro
- 1/4 teaspoon black pepper
Directions
- 1. Heat a large skillet over medium-high heat. Add oil; swirl. Add ginger, mushrooms, and garlic; sauté 5 minutes, stirring frequently. Add stock and next 5 ingredients (through sugar); heat to 155°. Reduce heat to medium-low; arrange fish on top of mushroom mixture. Cover and simmer 10 minutes or until desired degree of doneness, maintaining a constant temperature of 150°.
- 2. Gently remove fish from pan; keep warm. Increase heat to medium-high; add onions. Cook, uncovered, 1 minute or until sauce is slightly thickened. Ladle 2/3 cup broth mixture into each of 4 shallow bowls; top each serving with 1 fillet. Sprinkle evenly with cilantro and pepper.
source: Cooking Light