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

Ingredients
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

Ingredients
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.

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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.

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The Daily Dish: Asian Pistou Dumplings in Lime Broth

a bowl of asian pistou with lime

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Some of China’s smallest treasures are also its tastiest — dim sum — those savory little dumplings filled with meat, seafood, and vegetables. And they translate well to Western cuisine because they make great hors d’oeuvres. Today, however, we serve up a vegetarian soup version in my Asian Pistou Dumplings in Lime Broth. Let’s get cooking.

Yields 10 dumplings

Ingredients
1 bunch scallions, sliced thinly, white and green separated
4 cups vegetarian broth
Juice of 2 limes
1 tablespoon Wanjashan low-sodium tamari
1/2 cup packed parsley
1/2 cup packed Thai basil
4 cloves garlic
1/2 cup edamame
4 tablespoons extra virgin olive oil
10-12 thin wonton wrappers
Kosher salt and freshly ground black pepper to taste

Directions
In a saucepot coated lightly with extra virgin olive oil, sweat the scallion whites and add broth. Reduce by 25%. Season and add lime juice and tamari. Meanwhile, using mortar and pestle, blend with a pinch of salt the parsley, basil, and garlic.

Fold in edamame and extra virgin olive oil and check for seasoning. Alternatively, using a food processor, pulse together salt, parsley, basil and garlic. Remove mixture to a bowl and fold in edamame and whisk in olive oil.

Make wontons with Asian pistou filling. Boil in broth and serve.

Garnish with scallions greens.

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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.