Japanese Miso Ginger Fish Stew with Daikon
Equipment
- Large Pot
- Cutting Board
- Knife
- Wooden Spoon
Ingredients
- 1 lb white fish fillets such as cod or halibut, cut into 2-inch chunks
- 2 cups daikon radish, peeled and cut into half-moons
- 1 medium onion, thinly sliced
- 2 medium carrots, sliced into rounds
- 4 cups dashi or fish stock
- 3 tablespoons white miso paste
- 2 tablespoons fresh ginger, grated
- 1 tablespoon soy sauce
- 2 green onions, sliced
- 1 teaspoon toasted sesame oil
Instructions
- Place the dashi, onion, carrots, daikon, and grated ginger in a large pot. Bring to a gentle simmer over medium heat and cook for 10 minutes until the vegetables begin to soften.
- In a small bowl, whisk the miso paste with a ladle of the hot broth until smooth. Stir the mixture back into the pot along with the soy sauce.
- Add the fish chunks to the simmering broth. Cook for 5 to 7 minutes until the fish is opaque and flakes easily.
- Remove the pot from the heat. Stir in the sesame oil.
- Ladle the stew into bowls and top with sliced green onions.
Notes
Dissolve the miso in a separate bowl first to keep the broth smooth. If the daikon tastes too sharp after cooking, add an extra splash of soy sauce to round it out. Leftovers reheat gently on the stove with a little extra stock to loosen the broth. Serve with steamed rice on the side if you want a more filling meal.
Course: Soup
Cuisine: Japanese
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon
Cuisine: Japanese
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon