The Daily Dish: Miso-Parsley Poached Sole

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As many cooks know, dashi is the fundamental Japanese stock. Easily made from a few simple ingredients, it’s the basis of miso soup and an integral part of dishes including sukiyaki and shabu shabu. It is a very versatile ingredient and one that Western cooks really ought to use… and today we will use it in my Miso Parsley Poached Sole.

Serves 4

4 cups dashi, heating in pan
2 tablespoons shiro miso
2 bunches flat leaf parsley, picked, save 1 tablespoon freshly chopped leaves
3 tablespoons butter
4 sole fillets, Dover or grey, deboned by cutting a “v” in center of fillet
1 tablespoon yuzu juice
Kosher salt and freshly ground black pepper

In a low, wide saucepot, combine dashi and heat over medium-high. Whisk in miso using a strainer and discard granules left in strainer. Add the parsley and butter. Transfer mixture to a heat-proof pitcher and buzz with a handblender. Check seasoning. Add back to saucepot, bring to a simmer and add fish. Cover and turn heat off. Let sit for 5 minutes. Serve in soup plates, garnished with poaching broth and fresh chopped parsley mixed with yuzu juice.

Wine pairing:
Pride of the Village Sake

Junmai Ginjo. An elegant, super-premium sake from a brewery with an 850-year history. The brewery is considered to be Japan’s oldest surviving sake brewer.

Taste: A refined and clear flavor, yet settled and deep. Semi-dry with a superbly clean finish — A fantastic pairing with the Miso-Parsley Poached Sole.

Aroma: A pleasingly light and fruity nose, laced wth violets, strawberries, pear and grape.

chef ming tsai Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country.

One Response

  1. It would be helpful to have links to recipes or sources for dashi, shiro miso and yuzu juice.

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