30 minutes // Servings: 2 bowls
By Lexi Hackett
14 oz. sablefish, cubed
2 tbsp. olive oil; divided
1 small onion, diced
2" piece of fresh ginger, minced
4 cloves of garlic, minced
½ cup white miso paste
4 c. water or low sodium vegetable broth
½ of a butternut squash, cubed
1 c. mushrooms, sliced
2" piece of seaweed (I use wakame)
2 carrots, shaved
1 tsp. apple cider vinegar
Green onions, chopped for garnish
Cut the sablefish using a sharp knife. Near the tail end of the fillet, make a small, diagonal cut to the skin. Hold the skin firmly and slide the knife along the fillet to remove the skin. Then cut into strips and cubes. Tip: it's easiest to remove the fish skin when slightly frozen, so this can be done ahead of time for ease. Clean knife & cutting board.
Chop all the vegetables.
Warm 1 tbsp. olive oil in saucepan; add onion, stirring frequently until the pieces begin to become transparent but are not fully caramelized. Now add the minced ginger and garlic and cook until browned.
Separately, mix miso paste with a little hot water and whisk until smooth.
Add miso and water or vegetable broth to saucepan; add squash and mushrooms. Bring to a boil.
Reduce heat to a simmer; add seaweed.
Heat up a skillet and add remaining olive oil. Sprinkle black cod with a little salt and pepper and add to the hot oil. Cook until browned, about 1 min per side. The purpose here is just to brown the fish and lock in flavor; not to cook through.
Add sablefish to the broth and simmer on low for 15 more minutes. Test the broth, and add more miso or water as needed.
Add carrot shavings. A note to parents: vegetables seem to hold more intrigue for my kids when cut in a variety of ways. Here I use a peeler, which is also a great tool for young hands to use in the kitchen.
Add 1 tsp. of apple cider vinegar to complete the soup.
Top with green onions & serve it up with steaming hot rice.