Miso and Lemongrass Poached Black Cod

This dish is a marriage between Miso Soup and gently cooked fish. With added aromatics like lemongrass, garlic, and sliced ginger, this miso-base broth is delicious. Along with the poached fish, you get a beautiful, warm dish that can carry any number of vegetables you want to add. Tomatoes, Spring Onions, Cauliflower, add whatever you’d like to make the broth extra hearty. Serve it with some toast, or if you’re feeling under the weather, some steamed rice.

Ingredients

  • Black Cod

  • Tomatoes

  • Bone broth

  • White or Yellow Miso paste

  • Lemongrass

  • Ginger

  • Garlic

  • Chili

  • Bay leaves

  • Salt

  • White pepper

  • Bread for Toast

Directions

  1. Bring broth to a simmer and dissolve 1 1/2 tbs miso paste. Add smashed lemongrass and garlic, a knob of peeled and sliced ginger, a pinch of chili flakes, 1 bay leaf, a pinch of salt and a pinch of white pepper. Bring to a simmer.

  2. Add black cod fillet. Baste cod until cooked, approximately 4 minutes.

  3. Gently and carefully remove the fish, strain and reserve the broth, return fish and broth to pot, add chopped tomatoes, keep warm until ready to eat. Serve with toast.