Source: Chef Brian Malarkey, Searsucker, for the Alaska Seafood Marketing Institute
Light, fresh and full of omega-3 fatty acids, this fish recipe packs a lot of nutrition into a low-fat, low-calorie dish. If you add this option to the seafood section of your menu, the presentation and fresh flavors will satisfy customers’ eyes and appetites.
4 1/2 cups water
2-3 tbsp. white miso, to taste
1-2 tbsp. soy sauce or tamari, to taste
8 oz. wild Alaskan sole fillets, sliced into ½-in. strips
8 shiitake mushrooms, stems removed, thinly sliced
1 carrot, julienned
1/2cup daikon radish, julienned
1-2 green onions, sliced diagonally
Salt and pepper, to taste
1/2 cup cilantro sprigs, for garnish
- In med. saucepan, heat water to boiling; whisk in miso and soy sauce.
- When liquid returns to boil, add fish and cook 3 to 4 min., until sole is opaque throughout.
- Divide and portion vegetables and mushrooms into 4 shallow bowls. Pour hot broth over, adding a portion of fish to each bowl. Season with salt and pepper; garnish with cilantro.