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Entrée – Seafood
Miso-Crusted Red Snapper, Vegetable Nabemono |
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This recipe was featured on
"You're the Chef" episode #708.
Watch this episode on Google Video.
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Yield: six portions
Ingredients:
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1/2 c. |
yellow miso paste |
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1 Tbsp. |
low-salt soy sauce (varies) |
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1 Tbsp. |
fresh ginger, chopped fine |
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1 tsp. |
ground black pepper |
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2 lb. |
red snapper or other white fish fillets |
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1 c. |
all-purpose flour |
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1 tsp. |
ground black pepper |
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1/2 c. |
salad oil |
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1 c. |
celery, bias cut |
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1 1/2 c. |
shiitake mushrooms, |
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1 bun. |
scallions, cleaned, bias cut |
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2 c. |
snow peas |
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1/2 c. |
red peppers, julienne |
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1 c. |
mirin |
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1 c. |
low-salt soy sauce |
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as needed |
salt and fresh ground pepper |
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Procedure:
Combine the miso, soy, ginger and pepper until a paste is formed that will spread evenly.
Coat one side of the fish with the miso paste. Dredge in the seasoned flour to completely coat the fillet.
Heat the oil in a large frying pan or wok. Over high heat, add the oil and then sear each piece of fish miso-side down until it is browned around the edges. Flip the fish and finish in the pan with the vegetables, or finish cooking the fish on a low-sided baking tray at 325° for about 10 minutes (or until the fish just flakes when pressed).
Add the celery to the oil left in the pan and sauté until it is bright in color. Add the scallions and mushrooms and cook until the scallions are bright in color.
Add the snow peas, peppers and mirin; bring the vegetables and liquid to a simmer.
Adjust the taste of the broth with salt and pepper. Serve vegetables and broth in a low-sided soup plate with a piece of fish on top.
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