5 - Seafood - Fri
2 tsp vegetable oil
4 oz shiitake mushrooms, stemmed and sliced 1/4 inch thick
1 cup shelled frozen edamame, thawed
2/3 cup water
2 tsp soy sauce
2 tsp mirin
2 garlic cloves, peeled and smashed
1 in piece ginger, peeled and sliced
2 ( 6-8 oz ) skinless cod filets
Salt
Pepper
2 tsp red miso paste
1/2 tsp toasted sesame oil
1 scallion, sliced thin
Try to purchase cod filets that are similar in size so that they cook at the same rate. If they are thinner than 1 inch, fold them over to make them thicker.
Halibut and haddock are good substitutes for the cod. You can substitute white, brown, barley, or brown rice miso for the red miso. Don't use "light" miso.
1. Heat vegetable oil in 10-inch skillet over medium heat until shimmering. Add mushrooms and cook until they have released their liquid and are lightly browned, 3-4 minutes; transfer to bowl.
2. Combine edamame, water, soy sauce, Kirin, garlic, and ginger in now-empty skillet. Season cod with salt and pepper. Nestle filets into skillet, spooning some of poaching liquid over fillets, and bring to simmer. Reduce heat to medium-low, cover, and simmer until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 5 to 7 minutes.
3. Gently transfer fillets to individual shallow serving bowls. Discard garlic and ginger. Stir mushrooms, miso, and sesame oil into poaching liquid and let sit until heated through, about 1 minute. Use slotted spoon, transfer vegetables to bowls with fillets. Pour hot broth over fillets and sprinkle with scallion. Serve.