Dive into a bowl of comfort with our Ginger Mushroom Miso Poached Fish Kale Shiitake recipe! This Asian-inspired dish combines the delicate flavors of white fish poached in a fragrant miso broth, enriched with earthy shiitake mushrooms and vibrant kale. Perfect for a quick weeknight dinner or a cozy weekend meal, it not only tantalizes your taste buds but also nourishes your body. With just 35 minutes from prep to plate, you won't want to miss out on this culinary adventure that promises to elevate your dining experience to new heights!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 fillets of white fish
- 2 cups kale, chopped
- 1 cup shiitake mushrooms, sliced
- 3 tablespoons miso paste
- 1 tablespoon ginger, grated
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Instructions
- Prepare all ingredients by washing the kale, slicing shiitake mushrooms, and grating fresh ginger. Pat the white fish fillets dry with paper towels to ensure even cooking.
- In a large shallow pan, whisk together vegetable broth, miso paste, grated ginger, soy sauce, and sesame oil until the miso is completely dissolved and the broth is smooth and fragrant.
- Heat the miso broth over medium heat until it starts to simmer gently. Avoid boiling, as this can break down the delicate flavors and texture of the fish.
- Carefully place the sliced shiitake mushrooms into the simmering broth and cook for 2-3 minutes to release their earthy flavor.
- Gently add the chopped kale to the broth and let it wilt for about 1-2 minutes, creating a bed of greens for the fish.
- Slowly lower the fish fillets into the simmering broth, ensuring they are mostly submerged. Poach for 6-8 minutes, depending on the thickness of the fillets.
- Check the fish for doneness by gently pressing with a fork - it should flake easily and appear opaque throughout.
- Using a slotted spatula, carefully transfer the fish fillets onto serving plates, arranging them atop the poached kale and shiitake mushrooms.
- Spoon additional miso broth over the fish and garnish with optional toppings like sliced green onions or toasted sesame seeds if desired.
- Serve immediately while hot, enjoying the delicate flavors of the poached fish and the umami-rich miso broth.
Tips
- Choose the Right Fish: Opt for firm white fish fillets like cod, halibut, or tilapia, which hold up well during poaching and absorb the flavors beautifully.
- Miso Mastery: Make sure to whisk the miso paste thoroughly into the broth to avoid clumps. This will ensure a smooth, rich flavor throughout the dish.
- Gentle Simmer: Keep the broth at a gentle simmer rather than a rolling boil. This technique helps maintain the delicate texture of the fish and prevents it from becoming tough.
- Prep Ahead: To save time, wash and chop the kale, slice the mushrooms, and grate the ginger in advance. Having everything ready will streamline your cooking process.
- Serving Suggestions: Enhance the dish with toppings like sliced green onions, sesame seeds, or a drizzle of chili oil for an extra kick. Pair it with steamed rice or noodles for a complete meal.
- Storage: If you have leftovers, store the fish and broth separately to maintain the best texture. Reheat gently to enjoy the next day!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 30g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
