Recipe: Wild Alaska Sole with Shiitake Mushrooms and Crispy Vegetables in Miso Broth

Recipe: Chef Brian Malarkey, San Diego, California

Yield: 4 servings

4 1/2 cups water

2-3 tbsp white miso, to taste

1-2 tbsp soy sauce or tamari, to taste

8 oz wild Alaska sole fillets, sliced in ½-inch wide strips

8 shiitake mushrooms, stems removed and thinly sliced

1 carrot, julienned

1/2 cup julienned daikon radish

1-2 green onions, diagonally sliced

1/2 cup cilantro sprigs, for garnish

salt and pepper, to taste

Wild Alaska Sole with Shiitake Mushrooms and Crispy Vegetables in Miso Broth Cooking Directions

In a medium sauce pot, heat water to boiling; whisk in miso and soy sauce. When liquid returns to a boil, add fish and cook 3 to 4 minutes or just until sole is opaque throughout.

Divide and portion the vegetables and mushrooms into 4 large shallow bowls.

Pour the hot broth over; garnish with cilantro leaves. Add salt and pepper, to taste.

Photo: Alaska Seafood Marketing Institute