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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Hubby said it was "restaurant quality"! However, I did make a couple of modifications.... I used Bragg liquid aminos instead of soy sauce, I didn't add the white miso but DID add Bragg seasoning instead of salt (sprinkled all over fish, like I do with every meat I cook!), and used some organic raw honey instead of sugar. Also threw in some cooked lentils in to the sauce for the last minute to heat them up (Trader Joe's, in the refrigerated section) while the sauce thickened. Added everything on top of roasted sliced fennel (I put some olive oil and a bit of curry powder, cooked on a sheet pan for 15 mins at 400), and it was awesome!!! Even healthier than original version. Would def make again. Thanks!
This recipe has depth that tastes like it was much more difficult to achieve then it was. The cilantro paired perfectly with the mushrooms and I'm always a fan of anything Asian inspired! The only change I made was to substitute tilapia for the cod because that's what I had in the freezer. I would make this again but not with tilapia, you really need a fish with good flavor on its own for this one such as the cod recommended. I served this with CLs cucumber salad, (bland).
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