Miso-Poached Halibut with Spinach

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  
  
  

Directions:

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.