Over dim sum brunch this weekend, my dear friend (and our accessory guru) suggested I post some 30-minute recipes. She’s a new mom and has limited time. I thought it was a great idea and questioned whether 30 minutes meant from from start to finish or “active” time (meaning excluding time in the oven, etc). She got very Rachel Ray on me and said 30 minutes, start to finish. I went home and scoured my recipes, realizing how hard it is to cook a meal in that amount of time that doesn’t taste like it was made in a rush. Then I remembered one of my favorite fish recipes. Bon Appétit says it takes 35 minutes, so chop-chop people, we have to shave down 5 minutes…
Ginger-Miso Sea Bass in Shiitake Mushroom Broth
Bon Appétit | December 2006
For a more substantial meal, add cooked udon noodles to the broth.
Yield: Makes 2 servings
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)
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.