Miso-poached Pollock
with ginger, spinach & mushroom broth
2 portions
30mWhat you will need
1 tbsp Vegetable Oil
1 1/2 tsp Salt
1/2 tsp Pepper
1/2 cup Cremini, button and oyster mushrooms
1/2 cup Green onion
2 cloves Garlic
1/2 Onion
1/4 cup Ginger purée
1/4 cup Miso paste
1 cup Mushroom broth
1/3 cup Mirin soy
1 Pollock
2 cups Brown rice
1 tbsp Butter
1 bunch Spinach
(Nutritional facts 147 calories, 3.03 g fat, 26.58 g carbohydrates, 4.28 g protein, 1 mg cholesterol, 410 mg sodium)How to cook
1
2
Rinse mushrooms and green onion under cold water. Roughly chop garlic and set aside. Slice cremini and button mushrooms into 1/4-inch-wide slices.
3
Tear oyster mushrooms into 1/4-inch-wide pieces and set all mushrooms aside.
4
Add 1 tablespoon of vegetable oil to a pan on medium-high heat. When pan is hot and oil starts to shimmer, add diced onion and garlic.
5
Add 1/2 teaspoon salt. Cook for 1 minute.
6
Stir in ginger purée and miso paste.
7
Add mushroom broth and mirin soy.
8
Bring to a gentle simmer. Simmer, uncovered for 4 minutes.
9
On a plate, season both sides of pollock with salt and pepper.
10
After the broth has simmered for 4 minutes, place pollock in the center of the pan.
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Then place all the mushrooms around the fish.
12
When the broth simmers again, reduce heat to low and cover with the lid. Cook covered on low for 7 minutes. (internal temperature of pollock should reach 145 F).
13
Slice green onion into thing rounds and set aside. Heat rice in the microwave for 2 minutesor until piping hot (package is microwave-safe).
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After 7 minutes the fish and the mushrooms are ready.
15
Add butter and spinach to the pan, stir gently, and cover for 30 seconds.
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Repeat until spinach is wilted and butter has melted.
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18
place each portion of pollock on rice and put mushrooms next to the fish. Spoon the spinach evenly on to 2 plates. Add broth.
19
Garnish with green onion
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