Gingery-Miso Poached Fish

Hello everyone!

Thank you for subscribing, reading my notes, and—better yet—cooking from them! It’s been both gratifying and exciting to have readers looking forward to the next recipe.

Last night, I made a steaming bowl of gingery-miso poached fish. My husband loves miso soup, but when I told him I was poaching fish in it, he opted for my homemade naan pizza instead. The gentle and vital fragrance of this dish was exactly what I needed after several nights of dining out and a bit of overindulgence.

The two key ingredients—dashi and miso—are produced and fermented painstakingly by others, so putting the dish together is as simple as making a cup of tea. Infuse water to create a flavorful broth, then drop in some fish and greens, simmering until just cooked.

It’s handy to keep both dashi bags and miso in your pantry for nights like these when you want to enjoy something that requires time and care—but not your own. Let me know in the comments if you want to know which dashi I used. I’ve tried a few different misos and remain unattached. I prefer it sweet and light over dark and red, but you may not.

And a little aside—fish is my all-time favorite healthy food, second only to homemade fruity cakes and desserts, of course!

This recipe is inspired by a delightful miso soup from Azusa Oda’s Japanese Cookbook for Beginners: Classic and Modern Recipes Made Easy. You might recall the Sweet and Tangy Japanese Tuna and Carrot Salad I made recently from the same book – it was absolutely delicious.

Robin Ward

Gingery-Miso Poached Fish

Gently poach your fish (such as halibut, trout, salmon, or bass) in a gingery-miso broth, then let it rest off the heat for delicate, tender flakes. Toss in some leafy greens for an easy, tasty, and nourishing meal.

Print Recipe Pin Recipe

Servings: 1

Course: dinner, lunch, Main Course

Cuisine: Japanese

Ingredients Method Notes

Ingredients

  

• 1 dashi bag
• 1-inch knob of ginger, grated
• 2 Tbsp white miso
• 2 dashes Coconut Liquid Aminos (or Bragg Liquid Aminos, or soy sauce)
• 1 to 2 baby bok choy (a handful)
• ½ lb fish, skin off, cut into 1½-inch cubes (e.g. trout, salmon, or bass)
• 1 spring onion, slivered
• squeeze of lemon
• 2 cups water (Use purified, distilled, or spring)

Method

 

1. Pour two cups of water into a small saucepan and add the dashi bag. Bring it to a slow simmer over low heat. You'll see wisps of steam and an occasional bubble, but there should be very little activity in the pot. Add the ginger and stir in the miso, which is sticky, so use your spoon to disperse it evenly. Taste the broth and season with liquid aminos or soy sauce but go easy as both are salty.
2. Add the fish and place the bok choy on top, with the whites down. The leafy greens don’t need to be submerged. Cover the pot with a lid (or another pan if you're a lidless household!) and let it cook for 3 minutes, then turn off the heat. Remove the lid and fish out the dashi bag, pressing it against the side of the pot to extract all its goodness. Squeeze in some lemon juice and add the spring onion. Let everything stand for about four to five minutes, then check a cube of fish to see if it flakes. It's ready when the fish flakes with a spoon and is still slightly translucent in the center.
3. Eat over rice, ramen noodles, or as is.

Notes

1. With fresh King salmon in season, I chose wild-caught salmon for this recipe. I’ve also used halibut and cod on different occasions, sometimes adding thin, cooked rice noodles for a delightful twist. This dish is both simple and delicious.
2. When preparing miso soup, it’s crucial to simmer it rather than boil it. This is because boiling can cause the soup to lose its unique sweet and savory flavor, and it can also kill the beneficial bacteria and enzymes in miso, reducing its health benefits. 
3. Although this recipe is designed for a single serving, it can be easily adjusted to serve more people. I found that half a pound of fish is not only satisfying but also quite filling and comforting. The portions can be modified effortlessly to accommodate additional servings while maintaining the same level of satisfaction and enjoyment. Plus, with king salmon priced at $30 per pound, you’ll be glad to know that half a pound will save your wallet from a salmon-sized dent!

I love using my Japanese soup spoons for miso soup and other soups. Their elegant design adds a lovely touch to mealtime.

This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!

If you enjoyed this recipe and would love to see more, join me on YouTube and Instagram! Please comment, like, and share. It really helps! I would love to hear from you:)