Baked Miso-marinated Swordfish with Bok Choy, Shiitake, and Rice Vermicelli in a Miso Broth

Tonight, I made a new dish for my wife, who had never had swordfish. Well, Trader Joe’s makes that easy to solve so I came up with this mouthful of a meal for her. Using the basics from several ‘miso marinated cod’ recipes to prepare the fish and twisting the final dish by serving it on a bed of rice vermicelli in a miso broth with bok choy and shiitake just to create a unique, yet simple meal. Marinating the fish was made easier with my Vesta Precision Vertical Vac Elite and it’s Marinate function and vertical stance to make easy work of marinating with liquids when time is not available for the typical ‘several hours to overnight rest’ process. This dish was fun to create and fun to make – even with the planning to get things all done on time. Sometimes we just need a challenge… and inspiration. Serving this swordfish dish and enjoying a wonderful dinner at home with my extremely appreciative wife was priceless. Make some memories yourself with this dish that will certainly impress the eyes and the taste buds.

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Prep time: 1 hour

Cook time: 15 mins

Total time: 1 hour 15 mins

Serves: 2

Ingredients

2 Swordfish steaks, approximately 12 oz

Marinade and Broth base

¼ cup mirin
¼ cup sake
3 tbsp white miso
1 tbsp sugar
2 tsp sesame oil
1 tsp grated ginger

Broth add-ins

2 baby bok choy, cleaned and sliced crosswise
2 - 3 shiitake mushrooms, stem removed, cleaned, and thinly sliced
1 sheet nori, cut into 1 inch by ½ inch pieces

Garnish

2 scallions, thinly sliced diagonally
¼ tsp white sesame seeds
¼ tsp black sesame seeds

Instructions

Preparation:

Mix the mirin, sake, and sugar together.
Heat on Medium until a lively simmer, stirring regularly.
Remove from heat and add the miso paste and ginger, stirring to incorporate.
Allow to cool to room temperature and whisk in sesame oil.
Pat dry the swordfish steaks and place into a zipper type bag (or a Vertical Vac bag for Vertical Vac fast marination).
Place ¼ cup of marinade in the bag and spread evenly across the fish and save the remaining miso marinade.
Allow to marinate 3 - 4 hours to overnight in the refrigerator (or Marinate with the Vertical Vac for 36 to 45 minutes at 23.5 inHG of pressure).

Cook:

Preheat the oven to 400 degrees F.
While the oven preheats, create the miso broth by adding the remaining half of the miso marinade to 2 cups of hot water in a medium pot. Allow the miso broth to come to a light simmer, stirring occasionally.
Add the shiitake mushrooms to the broth.
Cook the rice vermicelli per the package instructions, being sure to drain well, rinse in cold water, and lightly oil with sesame oil to prevent sticking.
Line a baking sheet with foil and lightly oil with a neutral oil like peanut or canola.
Place the fish steaks onto the baking sheet and pour the marinade from the bag over top.
Bake for 5 to 7 minutes based on the thickness.
Add the sliced bok choy and nori to the miso broth.
Turn the broiler to High and place the fish underneath to caramelize the miso marinade on top, approximately 1 to 2 minutes.

Serve: