Seared Fish With Asian Mushroom Ragout
"Here is a main dish that can work with many kinds of skin-on fish fillets. Crisp the skin to a crackle in a pan, then finish cooking in the oven; the method can also work with meaty, skinless fillets like hake and mahi-mahi. As you cook, season little by little, tasting all the while, and feel free to adjust to your own palate. Though Chinese stir-fries are often thickened with a slurry of cornstarch, this recipe uses miso, which adds nuanced depth. A slick of sesame oil enriches the sauce and burnishes the fish. A crisp, off-dry riesling makes a fine pairing. Featured in: How That Meal Got To The Table...."
INGREDIENTS
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INGREDIENTS
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24 ounces fish fillets, preferably with skin, such as wild striped bass, sablefish or red snapper
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Salt and ground black pepper
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3 tablespoons Asian toasted sesame oil
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2 tablespoons vegetable oil, such as grapeseed, olive or peanut oil
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2 large cloves garlic, slivered
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1 tablespoon minced fresh ginger
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1 cup sliced onion
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2 stalks celery, slant-cut in 1/2-inch slices
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½ pound shiitake mushrooms, stems discarded, caps quartered
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½ cup cooked edamame, fresh or frozen
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½ teaspoon Chinese 5-spice powder
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2 tablespoons soy sauce
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2 teaspoons rice vinegar
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⅔ cup beer, preferably lager
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1 tablespoon red miso
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2 tablespoons flour
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4 scallions, trimmed and slant-cut, including a couple of inches of the green
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¼ cup cilantro leaves
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