Flounder in Ginger-Sesame Broth with Edamame and Bok Choy

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Flounder in Ginger-Sesame Broth with Edamame and Bok ChoyRecipe

Photo: Randy Mayor; Styling: Claire Spollen

To prevent the flounder from flaking apart before serving, use a long, flat spatula to gently remove each fillet from the broth.

Serves 4 (serving size: 1 fish fillet and 1 cup broth-vegetable mixture)


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2 teaspoons sesame oil
12 shiitake mushroom caps, thinly sliced
2 cups seafood stock (such as Kitchen Basics)
1 cup water
2 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons white miso (soybean paste)
2 teaspoons rice vinegar
3 garlic cloves, thinly sliced
1 (2-inch) piece peeled fresh ginger, thinly sliced
4 (6-ounce) flounder fillets
2 cups chopped baby bok choy
1 cup frozen shelled edamame (green soybeans), thawed
2 green onions, thinly diagonally sliced
1 red bell pepper, thinly sliced
2 teaspoons black or white sesame seeds


1. Heat a large saucepan over medium-high heat. Add oil; swirl. Add mushrooms; sauté 2 minutes. Add stock and next 6 ingredients (through ginger); bring to a boil. Reduce heat; simmer 5 minutes.

2. Add fish to pan. Top with bok choy and edamame. Cover; simmer 6 to 8 minutes or until fish is done.

3. Remove fish from pan; divide evenly among 4 bowls. Divide stock mixture among bowls. Top evenly with green onions, bell pepper, and sesame seeds.

Created date

November 2014

Nutritional Information

Calories 258
Fat 8.6 g
Satfat 1.3 g
Monofat 2.2 g
Polyfat 2.2 g
Protein 30 g
Carbohydrate 15 g
Fiber 5 g
Cholesterol 77 mg
Iron 2 mg
Sodium 653 mg
Calcium 174 mg