Do No Evil: Ginger and Miso Poached Fish

New from the Beau’s kitchen: Do No Evil (sake lager) Ginger and Miso Poached Fish. Try it at home this weekend!

Prep Time

10 min

Ideal Cooking Time

17-25 min

Number of servings



1 cups vegetable stock
1 cup Do No Evil beer
1 tsp sesame oil
One 2-inch piece fresh ginger, thinly sliced
2 cloves garlic, smashed
2 tbsp rice wine vinegar (optional)
3 heaping tablespoons yellow bean paste or miso
2 baby bok choy, halved through the core
8-10 shiitake mushrooms, sliced.
2 x 6-8 oz boneless skinless fillet, of your favorite fish (halibut, salmon, sea bass)
Freshly ground white pepper
1 small bunch fresh cilantro, stems and leaves, roughly chopped, for garnish
4 green scallions, cut into 1/2 inch pieces


  1. In a deep (not wide) pot, add sesame oil, ginger and garlic. Stir until fragrant about 2-3 minutes.
  2. Add vegetable stock, beer, rice wine (if using) and miso. Stir to combine. Bring to a simmer.
  3. On medium heat, add the fish, and simmer until opaque. Depending on the thickness of your fish and temperature of the broth, it may take 10-15 minutes.
  4. Using a slotted spoon, remove fish and set aside. Add the coarsely chopped greens and shiitake mushrooms and bok choy. Simmer until the greens are tender (7-10 minutes).
  5. To serve, add the fish, greens and shiitake to a bowl and then cover with the steaming hot broth.
  6. Garnish with toasted sesame seeds and some chopped scallions or chives. Enjoy!


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