One of my favorite dishes in Manhattan is Koi’s Steamed Chilean Sea Bass with Ginger & Shitake Mushrooms. I’ve done my best to replicate their amazing flavors in this interpretation. I must note that Ellie Krieger came up with the delicious glaze, the rest is my own creation. My family gave this one rave reviews, hopefully you will too!
- 4 6 Oz. Fresh Atlantic Cod Fillets
- 1/3 Cup Blond Miso
- 1/4 Cup Dark Brown Sugar
- 1 Teaspoon Sesame Oil
- 2 Tbsp Mirin (Japanese Cooking Wine)
- 2 Cups Mixed Stirfry Mushrooms (Shitake if the blend isn't available)
- 1 Tbsp. Ground Ginger
- 2 Cloves of Garlic, sliced thin
- 1.5 Cups Low Sodium Chicken Broth
- 1/4 Cup Low Sodium Soy Sauce
- 2 Cups Brown Rice (1/2 Cup per Serving)
- 2 Cups Steamed Spinach (1/2 Cup per Serving)
- Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
- Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour.
- Heat a medium saucepan over medium heat and add a teaspoon of vegetable oil. Sautee the garlic until golden brown. Add the mushrooms and cook for about 2 minutes, turning halfway through. Add broth, soy sauce, and ginger and simmer on low/medium heat for about 10 minutes.
- Turn on broiler to high. Place glazed fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Lower the temp to 375. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
- To plate, add 1/2 cup brown rice and 1/2 cup spinach to each dish. Add a fillet of fish on top, and then pour a generous helping of mushrooms and broth over each dish, dividing it evenly across the 4 plates.
- 418 Calories - 5g Fat - 42g Carbohydrate - 4.9g Fiber - 12.9g Sugar - 48.7g Protein