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#Poached Fish In Miso Broth

Ingredients

• 2 cups fish stock
• 3 Tbsp white miso paste
• 1 2”x 6” piece Kombu
• 1 2” piece ginger sliced
• 1 garlic clove sliced
• 1 chili pepper of choice sliced
• 1 sweet pepper of choice sliced in rings
• 1/4 cup Sake
• 1 1/2 tsp white pepper
• 1/2 cup Shiitake mushroom slices (fresh or rehydrated)
• 2 6-8 oz. firm fish pieces (halibut, salmon, bass)
• Boc Choi or other leafy vegetable
• 1 or 2 green onions sliced on diagonal

Directions

Bring stock to low boil in a medium deep pan. Whisk in miso until disolved

Add Kombu, ginger, garlic, chili and sweet peppers, Sake, white pepper, and mushrooms. Bring to boil and reduce to simmer. Cook for 10 minutes

Place fish in pan and cook for 5 minutes or so depending on the fish. Spoon cooking liquid over fish as it cooks to cook the top

Remove fish when done and place in a warm serving bowl

Add the leafy vegetables to broth and cook till done.

Ladle broth mixture into bow and garnish with onion