Ginger-Miso Striped Bass in Shiitake Mushroom Broth
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
Erfüllt die Anforderungen des Patienten redaktionelle Richtlinien
- HerunterladenHerunterladen
- Teilen Sie
- Sprache
- Diskussion
This ginger-miso striped bass in shiitake mushroom broth is a sophisticated yet simple dish that brings together vibrant Japanese flavours. The fish is finished with a punchy ginger and red miso crust, providing a satisfying crunch that contrasts beautifully with the tender, flaky white fillets. Resting in a light, savoury broth infused with earthy shiitake mushrooms and fresh spring onions, this meal is as fragrant as it is nourishing.
As a high-protein option, this recipe is perfect for a healthy midweek dinner or an elegant weekend meal for two. The use of red miso provides a deep umami base, while the panko topping ensures a professional, golden finish. Serve in shallow bowls to fully enjoy the delicate broth alongside the crisp texture of the fish.
In diesem Artikel:
Lesen Sie unten weiter
Ingredients for Ginger-Miso Striped Bass in Shiitake Mushroom Broth
475ml water
60ml red miso (aka-miso), divided
4 large shiitake mushrooms (about 110g ), stemmed, thinly sliced
3 spring onions, dark and pale green part thinly sliced, white part minced
60ml vegetable oil, divided
1 tablespoon minced peeled fresh ginger
60g skinless striped bass fillets
30g panko (Japanese breadcrumbs)
Chopped fresh coriander
How to make Ginger-Miso Striped Bass in Shiitake Mushroom Broth
Whisk 475ml water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale spring onion tops. Cover to keep warm and set aside.
Meanwhile, mix 2 tablespoons red miso, minced white part of spring onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.
Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in centre of each bowl. Sprinkle chopped fresh coriander over and serve.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Artikel Geschichte
Die Informationen auf dieser Seite wurden von qualifizierten Klinikern geprüft.
17 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors
Fragen, teilen, verbinden.
Stöbern Sie in Diskussionen, stellen Sie Fragen, und tauschen Sie Erfahrungen zu Hunderten von Gesundheitsthemen aus.
Fühlen Sie sich unwohl?
Beurteilen Sie Ihre Symptome online und kostenlos
Melden Sie sich für den Patienten-Newsletter an
Ihre wöchentliche Dosis klarer, vertrauenswürdiger Gesundheitsratschläge – geschrieben, damit Sie sich informiert, sicher und unter Kontrolle fühlen.
Mit Ihrer Anmeldung akzeptieren Sie unsere Datenschutzerklärung. Sie können sich jederzeit abmelden. Wir verkaufen Ihre Daten niemals weiter.