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Miso-Poached Halibut with Spinach

Delicately poached in a fragrant miso-ginger broth, this halibut is served over tender spinach and leeks finished with crisp bean sprouts and scallions for a light yet deeply flavorful dish.

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Yield: 4 servings

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Active Time: 20 minutes
Start to Finish: 40 minutes

For this recipe you’ll need:

4 cups vegetable or chicken stock

Four 1/4-inch slices fresh ginger

1 teaspoon HonDashi instant dashi granules (see note, below)

2 teaspoons soy sauce, or more to taste

2 tablespoons white miso paste

1 leek, white and pale green parts, cut into medium dice and washed

Four 5- to 6-ounce halibut fillets or other flaky fish such as bass, snapper or cod

Salt and pepper to taste

3 cups baby spinach leaves

1 cup bean sprouts

2 scallions, thinly sliced on the bias

1. 1. 1. In a wide, shallow pan, mix together the stock, ginger, instant dashi and soy sauce. Bring to a boil, and reduce the heat to a simmer. Simmer for about 10 minutes to infuse the ginger.
    2. Whisk in the miso paste, add the leeks, and season with salt and pepper to taste.
    3. Season the fish with salt and pepper to taste, add the fillets to the pan making sure the broth is at a very gentle simmer, and cover.
    4. Poach the fish until the fillets read 135° to 140° on a meat thermometer.
    5. While the fish is cooking, place the baby spinach in the bottom of 4 shallow bowls.
    6. Carefully place the poached fish on top of the spinach, and ladle the broth and leeks into the bowls.
    7. Garnish each fillet with bean sprouts and scallions, and serve.
      
      Note:
      
      Hondashi, bonito soup stock, is granulated instant dashi powder that's made from smoked and dried Bonito which is a type of tuna. Dashi is the most important flavor of Japanese food and it's used in many different dishes such miso soup, hot pots soup noodles and stews.

Miso-Poached Halibut with Spinach

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