If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place.
Hello everyone, and Happy New Year. Thank you for subscribing, for reading my notes, and—better yet—for cooking from them! It’s been both gratifying and exciting to have readers looking forward to the next recipe, and I look forward to keeping it up.
I’m kicking off this year with a low-key account of what I made myself for dinner last night: a steaming bowl of gingery-miso poached fish. I’m sure the kids wouldn’t love it, and my husband ordered a doner kebab when I told him what was on the menu. But the recipe’s gentle and vital fragrance is what I need after a duck- and dessert-packed December.
The two key ingredients—dashi and miso—are produced and fermented painstakingly by others, so putting the dish together is as simple as making a cup of tea. Infuse water to make a flavorful broth, then drop in some fish and greens, simmer-steaming until just-cooked.
It’s useful to keep both dashi bags and miso in your stores for nights like these, when you want to eat something that requires time and care—but not your own. I love this dashi and gave it as a Christmas present to several lucky family members. I have tried a few different misos and remain unattached. I prefer it sweet and light over dark and red, but you may not.
Gingery-Miso Poached Fish
TENDER FLAKES
Poach your fish gently. Drop it into the pot when the water has already become a flavorful brew, simmer for only a few minutes, then turn off the flame. The fish will cook ever-so-gently in the warm broth giving you delicate, just-cooked flakes.
Serves 1
1 dashi bag
1-inch knob of ginger
2 tbsp white miso
2 dashes of Bragg Liquid Aminos, or soy sauce
Handful of bok choy
½ pound of any fish (e.g. trout, salmon, or bass), skin off, cut into 1½ inch cubes
1 spring onion, slivered
Squeeze of lemon
Pour two cups of water into a small saucepan and add the dashi bag. Bring to a simmer over low flame, then grate in the ginger and stir in the miso. It’s sticky, so shimmy your spoon around to disperse it. Taste the broth and season with Bragg Liquid Aminos or soy sauce, but go easy as both are salty.
Add the fish and place the bok choy on top, whites down. The leafy greens don’t need to be submerged. Cover the pot with a lid (or another pan if you’re a lid-less household!). Simmer for 4 minutes then turn off the heat. Open the lid and fish out the dashi bag, pressing it against the side of the pot to claim all of its goodness. Squeeze in some lemon and add the spring onion. Let everything stand for around five minutes, then poke a cube of fish to check if it flakes. It’s ready when the fish can be flaked with a spoon and is still the tiniest bit translucent in the center.
EAT over brown or white rice, or as is.
Yum! This is exactly the type of thing I want to eat right now. Ordered the Dashi - thanks for the source info!
Just made this last night—such a warm and nourishing mid-winter comfort meal.