BLACK BASS IN MISO SOUP WITH UDON AND SHIITAKES
You will need a wok and a bamboo steamer to make this recipe.
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- To make the dashi (Japanese soup stock): Combine the water, kelp, and bonito flakes in a 4-quart saucepan and place over medium-low heat. Allow the water to slowly come to a simmer; this should take about 10 minutes. Turn off the heat immediately just as the stock reaches a boil. Let the stock sit for 1 to 2 minutes and then strain out the solids. Reserve 2 quarts of the dashi to use in the future as a base for soups and stews (it will keep for 1 week in the refrigerator or frozen for several months), and the remaining quart to prepare the miso soup.
- Pour the dashi into a wok and place over medium heat. Whisk the miso into the dashi, stirring until smooth. Toss in the mushrooms.
- Lightly coat the bottom of a 12-inch bamboo steamer with non-stick cooking spray. Season both sides of the fish fillets with salt and pepper; lay them side by side in the steamer, skin-side up. Cut the ginger lengthwise in strips and put it on top of the fish so the flavor can permeate; put the cilantro on top. Nestle the bok choy in the steamer, side by side, and cover with the bamboo lid. Set the steamer inside the wok, and steam for 15 to 20 minutes until the fish is cooked. Carefully remove the bamboo steamer and add the udon noodles and green onions into the soup. Cook for 1 minute or until the noodles are tender.
- To serve: Ladle the miso soup into 2 wide shallow bowls, scoop the noodles into the soup and lay the bok choy and fish on top of that. Garnish with more cilantro and sprinkle lightly with the chili-sesame salt and serve.
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Noel Szammer
[email protected]This recipe was a bit more work than I expected, but it was worth it. The soup was delicious and the bass was cooked perfectly. I would definitely recommend it to others.
Md Eusuf hassan
[email protected]I've made this recipe a few times now and it's always a hit. The soup is so flavorful and the bass is always cooked to perfection. I love that it's a relatively healthy dish too.
Kim Watson
[email protected]This was a bit too fishy for my taste. I think I would prefer a different type of fish in this recipe.
Monir Shaokh
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the unique flavor of the miso soup and the perfectly cooked bass. I would definitely recommend this recipe to anyone looking for a special occasion dish.
Azfar azfar
[email protected]I followed the recipe exactly and the soup turned out way too salty. I think it would be better to use less miso paste.
Sushma Bk
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and the flavors were delicious. I would definitely recommend it to others.
Duck glory
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of fish, but I was pleasantly surprised. The bass was mild and flaky, and the miso soup was delicious. I'll definitely be making this again.
Rocky B
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. The soup is so comforting and the bass is always cooked to perfection.
Christina E
[email protected]I made this dish last night and it was a hit! Everyone loved the delicate flavor of the miso soup and the tender bass. I also appreciated how easy it was to make.
Foluke Olabisi
[email protected]This was an amazing recipe! The miso soup was so flavorful and the bass was cooked perfectly. I added some extra vegetables to the soup, like carrots and celery, and it turned out great. I'll definitely be making this again!