White Fish Poached in Miso Broth

Gently poaching fish in a flavorful liquid just about guarantees a perfect outcome—juicy, tasty fillets. Bonus: you also get vegetables and a delicious sauce, all in one pan.

That's the secret to this White Fish Poached in Miso Broth. Rich, savory miso—the fermented soybean paste that’s the base for miso soup—helps make a quick poaching liquid that couldn't be simpler.

Have all your ingredients prepped and your equipment (including bowls) at hand. Once you start cooking, this dish is ready in a flash.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes
Serves: 4

Ingredients

3 Tbs. white miso paste
1 clove garlic, minced
1 tsp. finely minced or grated ginger
½ lb. baby bok choy, quartered lengthwise
1½ lbs. tilapia or other firm white fish, skin removed and cut into chunks
4 cups spinach
3 scallions, thinly sliced

Instructions

In a large, deep pan over high heat, bring 2 cups of water to a boil. Stir in the miso, garlic, and ginger.
Reduce the heat to medium. Add the bok choy and simmer until tender-crisp, about 1 minute. Remove the bok choy, divide it into four bowls, and keep warm.
Reduce the heat to low. Add the fish and very gently simmer until it flakes easily with a fork, 5-10 minutes.
Using a slotted spoon, remove the fish and divide it between the four bowls.
Increase the heat to high and bring the broth back to a boil. Add the spinach and cook for 30 seconds. Add the scallions, then ladle the broth into the bowls.

Vegetarian option: Try soba noodles, soft tofu cubes, and a fried or boiled egg.

Optional toppings: slivers of ginger, a few pieces of toasted nori seaweed, a sprinkle of bonito flakes, a drizzle of toasted sesame oil, or a sprinkle of toasted sesame seeds. (Nutrition information does not include optional toppings.)