Ginger-Miso Striped Bass In Shiitake Mushroom Broth

• 2 cups water
• 4 tablespoons 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 tablespoons vegetable oil, divided
• 1 tablespoon minced peeled fresh ginger
• 2 6-ounce skinless striped bass fillets
• 1/4 cup panko (Japanese breadcrumbs)
• Chopped fresh cilantro

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 saute until brown and crisp, about 3 minutes. Turn fillets over and saute 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.

water, red miso, shiitake mushrooms, green onions, vegetable oil, fresh ginger, bass fillets, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/ginger-miso-striped-bass-in-shiitake-mushroom-broth-236782 (may not work)