Last night, faced with a beautiful piece of Yellowtail, also known as Amberjack, most commonly found in sushi restaurants, I decided to take an Asian fusion approach to my dinner. Nothing makes me happier than miso soup, or any soup for that matter, so for this dish I decided to serve my fish in a bath of a homemade miso broth! For my other flavors, I settled on a mixed long grain brown rice, collard greens and my version of one of my favorite Japanese dishes, shishito peppers. Instead of using Japanese peppers, I used baby bell peppers, flash sauteing them over a high heat. This dish turned out to be a big winner, possessing both depth of flavor and a stunning presentation. So without further ado, let's get to cooking!
Note: If you can't find yellowtail, this dinner would work well with other steaky fishes also commonly found in sushi restaurants, such as salmon or tuna.
Domestic Diva's Broiled Yellowtail with "Shishito" Peppers and Miso Broth
2 yellowtail filets marinaded (click on this link for the recipe for DD's Quick Fish Marinade & also Broiling Tips)
2 cups brown rice cooked
2 cups baby bell peppers or Japanese peppers
2 tbsp grapeseed oil
2 cups collard greens (or other greens)
2 tbsp olive oil
1 garlic clove minced
1 tbsp lemon juice
1 tsp chili flakes
salt and pepper
2 cups miso broth (ingredients and recipe below)
Miso Broth Ingredients:
4 cups homemade vegetable stock (to make stock, simmer 1 carrot, 1 celery rib, 1 onion, 1 garlic clove and 1 bay leaf in filtered water for at least 3o minutes)
2 tbsp tamari
1 tbsp fresh ginger minced
2 tbsp mirin
1 tbsp red miso paste
1 tsp sugar
Miso Broth Directions:
To make the miso broth, first make the homemade vegetable stock. In a pinch, you can use store bought, but because the delicate flavor of the broth is the key to the dish, homemade will make a huge difference.
Mix all of the ingredients into the vegetable stock and bring to a boil. Then, reduce the heat and simmer for 30 minutes. Season to taste with salt and pepper.
Marinade the yellowtail with olive oil, lemon juice, salt and pepper.
To make the peppers, in a hot saute pan, heat the grapeseed oil. Add the peppers, mixing around until well cooked and the skins are a little brown. Remove from the heat and season with salt and pepper.
To make the collard greens, in the same pan, add the garlic and chili flakes and saute for two minutes. Then add the greens, stirring around, until cooked. Top with lemon juice and season to taste with salt and pepper.
Preheat broiling pan in the broiler for 10 minutes, or until smoking hot. Add the yellowtail, and broil for approximately ten minutes, or until cooked through depending on thickness. Remove from broiler and set aside.
To plate, in a wide-bottomed bowl, place the brown rice.
Top the rice with the greens.
Then, add a piece of fish to the top of the greens.
Place a few "shishito" peppers around the dish.
Ladle the warm miso broth on top of the fish. Enjoy!