Sculpin Fish in Miso Broth

Since I started this blog last year, I have grown a habit of harassing fellow store customers for recipes. Remember how I obtained one of my favorites, the crunchy fried petra sole fish recipe? For those I have imposed on in the past, allow me to apologize. And for those I will impose on in the future, excuse me now as I have already developed an affinity to these small talks that I don’t think I can resist doing it again and again. These interactions have brought me, not only fresh kitchen ideas, but a sense of kinship as well. Somehow, grocery shopping have stopped being a chore. Was I ever offhandedly treated by those I approached, you ask? I tell you, 100% of the people I interrupted on their shopping trips have pleasantly acknowledged me and entertained my inquiries. Quite a few even accompanied me to the aisles where I can find the ingredients. Believe it or not, people love people. People need to be needed. As I’ve said before, the way the food enthusiasts have united for a fellow blogger, the human race is not yet a lost cause. I am one lucky fellow to be a part of this thriving community and I am so excited to join in the fun at Joelen’s Culinary Adventures. She is showcasing this month of August Japanese-inspired recipes and meal ideas. Yum! Yum!

I was at the fish section of our nearby asian grocer waiting for my turn and at the same time, was eyeing this sculpin fish from a couple of steps away, when a woman, who looked and sounded European, asked for the fish cleaner to gut and cut two of the same fish I was looking at. I have never heard of and more, have never seen this fish before so I was mighty curious on what way she was going to prepare it. The fish looked pretty meaty and sturdy and just right for bouillabaisse recipes. But fish soup with miso? Interesting. She said she cooks hers with just the broth and the fish. I completed my recipe with enoki mushrooms and bokchoy for added color and texture. I prepared my soup stock instantly with hon-dashi but if you’d like to try your hand in making dashi from scratch, here is a very useful link. For my soybean paste, I used aka miso, the red and bolder variety. Word of the wise, miso should not be allowed to boil. Simmer and turn off just before it starts to ripple. I lived in Japan for a couple years and from what I’ve heard and learned there, miso soup should not be reheated also. Hmmm? I wonder why I never got around to asking why that is. Maybe because my grasp of the Japanese language did not progress beyond watashi wa lalaine desu?

Makes 4 Serving

2 schulpin fish, cleaned, gutted and cut to serving pieces
5 to 6 cups water
1 tbsp hon-dashi powder
1/2 small onion, sliced thinly
2 tbsps aka miso
1 bokchoy, end trimmed and leaves separated
1 bunch enoki, end trimmed
vegetable oil

Wash and prepare vegetables.

In a small soup pot, heat vegetable oil. Saute onions until tender. Add fish and saute until it slightly changes color but not cooked through. Remove fish.

Pour in water. Allow to simmer. Season water with hon-dashi. Add in fish and continue to simmer until cooked, around 5 minutes. Add in bokchoy and simmer for an additional 1 to 2 minutes.

Remove around 1/4 cup of broth and combine with miso paste. Blend well. Pour into broth. Add enoki mushrooms. Simmer for 1 to 2 minutes and turn off heat before broth starts to boil. Serve immediately.

 

Fish and Seafood Recipes in The CookMobile Archive:

Seared Salmon with Kiwi-Mango Salsa

 

 

 

Sinigang Big Head Carp (Carp Fish in Tamarind Broth)