Ready in less than 20 minutes, Poached Cod with Shiitakes steps into weeknight dinner territory. Cod cooks in vibrant broths that go straight from pan to plate for an elegant, fast dinner.
1 tablespoon dark sesame oil
1 tablespoon minced peeled fresh ginger
8 ounces sliced shiitake mushroom caps
3 garlic cloves, sliced
1/2 cup unsalted chicken stock (such as Swanson)
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
How to Make It
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°.
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.
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