30 Minute Meal Challenge: Ginger-Miso Sea Bass

For a more substantial meal, add cooked udon noodles to the broth.

Yield: Makes 2 servings

Ingredients:

2 cups water
4 tablespoons red miso (aka-miso), divided
4 large shiitake mushrooms (about 4 ounces), stemmed, thinly sliced
3 green onions, dark and pale green part thinly sliced, white part minced4 tablespoons vegetable oil, divided
1 tablespoon minced peeled fresh ginger
2 6-ounce skinless sea bass fillets
1/4 cup panko (Japanese breadcrumbs)

Chopped fresh cilantro (optional, i skip unless i happen to have)

Preparation:
Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.

Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper (this dish is salty because of the miso so feel free to skip this salting). Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.

Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes (fish should flake). Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro/scallions over and serve.