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 Time10 min
Ideal Cooking Time17-25 min
Number of servings2
• 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
- In a deep (not wide) pot, add sesame oil, ginger and garlic. Stir until fragrant – about 2-3 minutes.
- Add vegetable stock, beer, rice wine (if using) and miso. Stir to combine. Bring to a simmer.
- 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.
- 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).
- To serve, add the fish, greens and shiitake to a bowl and then cover with the steaming hot broth.
- Garnish with toasted sesame seeds and some chopped scallions or chives. Enjoy!