Poached Cod With Shiitakes

14 ingredients
2 steps

Ingredients

  • 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

Directions

  1. 1
    Heat a large skillet over medium-high heat. Add oil; swirl. Add ginger, mushrooms, and garlic; saute 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. 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.

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