Poached Cod With Shiitakes

• 1 tablespoon dark sesame oil
• 1 tablespoon minced peeled fresh ginger
• 8 ounces sliced shiitake mushroom caps
• 3 garlic cloves, sliced
• 1/2 cup unsalted chicken stock (such as Swanson)
• 1/4 cup sake (rice wine)
• 2 1/2 tablespoons lower-sodium soy sauce
• 2 1/2 teaspoons white miso (soybean paste)
• 1 tablespoon sherry vinegar
• 1/2 teaspoon sugar
• 4 (6-ounce) cod fillets
• 4 (1-inch) sliced green onions
• 3 tablespoons cilantro
• 1/4 teaspoon black pepper

1. Heat a large skillet over medium-high heat. Add oil; swirl. Add ginger, mushrooms, and garlic; saute 5 minutes, stirring frequently. Add stock and next 5 ingredients (through sugar); heat to 155u0b0. Reduce heat to medium-low; arrange fish on top of mushroom mixture. Cover and simmer 10 minutes or until desired degree of doneness, maintaining a constant temperature of 150u0b0.
2. Gently remove fish from pan; keep warm. Increase heat to medium-high; add onions. Cook, uncovered, 1 minute or until sauce is slightly thickened. Ladle 2/3 cup broth mixture into each of 4 shallow bowls; top each serving with 1 fillet. Sprinkle evenly with cilantro and pepper.

sesame oil, fresh ginger, shiitake mushroom, garlic, chicken, sake, lower, white miso, sherry vinegar, sugar, cod fillets, green onions, cilantro, black pepper

Taken from www.myrecipes.com/recipe/poached-cod-shiitakes (may not work)