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Pdf2 teaspoons vegetable oil
4 ounces shiitake mushrooms, stemmed and sliced % inch
thick
1 cup shelled frozen edamame, thawed
⅔ cup water
2 teaspoons soy sauce
2 teaspoons mirin
2 garlic cloves, peeled and smashed
1(1 -inch) piece ginger, peeled and sliced into ¼-inch-thick
rounds and smashed
2 (6- to 8-ounce) skinless cod fillets, 1 to 1 ½ inches thick
Salt and pepper
2 teaspoons red miso paste
½ teaspoon toasted sesame oil
Heat vegetable oil in 10-inch skillet over medium heat
until shimmering. Add mushrooms and cook until they
have released their liquid and are lightly browned, 3 to 4
minutes; transfer to bowl.
Combine edamame, water, soy sauce, mirin, garlic,
and ginger in now-empty skillet. Season cod with salt
and pepper. Nestle fillets into skillet, spooning some of
poaching liquid over fillets, and bring to simmer. Reduce
heat to medium-low, cover, and simmer until fish flakes
apart when gently prodded with paring knife and registers
140 degrees, 5 to 7 minutes.
Gently transfer fillets to individual shallow serving
1 scallion, sliced thin
bowls. Discard garlic and ginger. Stir mushrooms, miso,
and sesame oil into poaching liquid and let sit until heated
through, about 1 minute. Using slotted spoon, transfer
vegetables to bowls with fillets. Pour hot broth over fillets
and sprinkle with scallion. Serve.