Ginger-Miso Cod in Shiitake Mushroom Broth
We got tickets to Baconfest Chicago! The whole thing sold out this morning in ten minutes, which is a testament to Chicago’s enthusiasm for bacon. I’m really looking forward to it and hoping it meets my expectations.
I found this recipe on epicurious.com for ginger-miso striped bass in shiitake mushroom broth and found that I had all of the ingredients already except for the fish. We picked up two frozen fillets of Alaskan Cod from Trader Joe’s (of course) and, after defrosting in the fridge, set to work. Here were our adjustments & observations:
- Used Alaskan Cod instead of striped bass. I figured any white fish would be fine. However, I found that the cod was a bit drier than I had expected. I’m not sure if this was because that’s how the fish is supposed to be (I thought it was more tender), it was previously frozen, or I overcooked it. I don’t know enough about the different kinds of white fish to judge…I guess I should call my dad, the former fisherman.
- Used instant miso (worked great)
- Put the ginger into the food processor instead of hand-mincing–so easy!
- Though not evident from the pictures, we plated the fish over a bed of rice stick noodles (bun) because the reviews mentioned that the meal wasn’t hearty enough. Great idea and still light!
- I was too light on the salt & pepper. I was afraid of oversalting because I thought the miso might already have enough salt…nope. Would add a bit more next time (and there will definitely be a next time).
- A full fillet was too much for me…I could easily half the portion and still be satisfied
- I used twice as many mushrooms as was called for because I just wanted to finish the bag of dried shiitake
- No green onion because I don’t like them
- No cilantro because I forgot (we actually have some in the fridge–oops!)
All in all, a good first try though some adjustments will be made in the future.