Ingredients
4
tbsp red miso (aka-miso), divided
4
large shiitake mushrooms (about 4 ounces), stemmed, thinly sliced
3
green onions, dark and pale green part thinly sliced, white part minced
4
tbsp vegetable oil, divided
1
tbsp minced peeled fresh ginger
2
6-ounce skinless striped bass fillets
1/4
cup panko (Japanese breadcrumbs)
Directions
1.
Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.
2.
Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.
3.
Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.
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