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Ginger-Miso Striped Bass in Shiitake Mushroom Broth

Ginger-Miso Striped Bass in Shiitake Mushroom Broth

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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.

Ingredients for Ginger-Miso Striped Bass in Shiitake Mushroom Broth

475ml vatten
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
4 tablespoons vegetable oil, divided
1 tablespoon minced peeled fresh ginger
60g skinless striped bass fillets
30g panko (Japanese breadcrumbs)
Hackad färsk koriander

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.

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