Friday, July 5, 2013

Poached Sea Bass in a Shiitake Miso Broth

With the dreaded deployment quickly approaching I was dying to make the hubs a homemade meal before his trip. After a long month of eating out and renovating, the kitchen was finally semi functional again for a meal. Per request of the husband, we ended up making a fantastic sea bass dinner!

Thank you foodies for sticking around the past few months even with the lack of recipes.

Poached Sea Bass in a Shiitake Miso Broth with Baby Bok Choy
Time: 30-40mins 
(Timing may vary slightly since the firefighters showed up and I had to halt my cooking ha!)

- 2 6oz Filets of Chilean Sea Bass
- 1-2 Baby Bok Choy (Ends removed)
- 2-3tbsp of Miso
- 2c Low Sodium Chicken Stock
- Green Onions (Sliced)
- 5oz Shiitake Mushrooms
- 2 Cloves Garlic (Powdered will work too)
- Salt and Pepper
- Oil
  1. In a medium heated pot, add chicken stock and miso.  Dissolve the miso paste in the broth and add shiitake mushrooms and garlic. Keep on medium to low heat for about 10mins.
  2. Heat a pan to medium high heat. While the pan is heating up, add pepper and sea salt to the filets. I went light on the salt and only added it to one side, there should be plenty of saltiness from the miso and chicken broth.
  3. Add oil to your pan and sear the filet for 3mins on each side. Bring the heat down to low/simmer and add the miso broth and bok choy. Cover the pan and let it sit for about 10-15mins. (Timing is slightly off since the firefighters showed up at the house) I believe I turned the heat off completely and it sat with the lid on for about 10mins after the first 10.
  4. Top with green onions and serve with a nice glass of white wine! We paired ours with a Roussane from Truchard Vineyards and it was great! 
Cheers to a great weekend ahead! 

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