Baked Miso-marinated Swordfish with Bok Choy, Shiitake, and Rice Vermicelli in a Miso Broth
 
Prep time
Cook time
Total time
 
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:
  1. Mix the mirin, sake, and sugar together.
  2. Heat on Medium until a lively simmer, stirring regularly.
  3. Remove from heat and add the miso paste and ginger, stirring to incorporate.
  4. Allow to cool to room temperature and whisk in sesame oil.
  5. Pat dry the swordfish steaks and place into a zipper type bag (or a Vertical Vac bag for Vertical Vac fast marination).
  6. Place ¼ cup of marinade in the bag and spread evenly across the fish and save the remaining miso marinade.
  7. 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:
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Add the shiitake mushrooms to the broth.
  4. 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.
  5. Line a baking sheet with foil and lightly oil with a neutral oil like peanut or canola.
  6. Place the fish steaks onto the baking sheet and pour the marinade from the bag over top.
  7. Bake for 5 to 7 minutes based on the thickness.
  8. Add the sliced bok choy and nori to the miso broth.
  9. Turn the broiler to High and place the fish underneath to caramelize the miso marinade on top, approximately 1 to 2 minutes.
Serve:
  1. Place a serving of noodles in the bottom of a bowl.
  2. Ladle some broth, bok choy, nori, and shiitake over the noodles.
  3. Place the swordfish steak over top and garnish with sesame seeds and scallions.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2019/10/20/baked-miso-marinated-swordfish-with-bok-choy-shiitake-and-rice-vermicelli-in-a-miso-broth/