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Wild Alaskan Sole with Shiitake Mushrooms and Crispy Vegetables in Miso Broth

Serves4
IngredientsSeafood, Vegetables, Mushrooms
Day PartDinner, Lunch
Cuisine TypeAsian
Wild Alaskan Sole with Shiitake Mushrooms and Crispy Vegetables in Miso Broth

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.

Ingredients

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

Steps

  1. In med. saucepan, heat water to boiling; whisk in miso and soy sauce.
  2. When liquid returns to boil, add fish and cook 3 to 4 min., until sole is opaque throughout.
  3. 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.

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