Gourmande's KITCHEN: basa fillet--asian fusion

With the weather getting nicer in the Boston, i have a better mood to think different combinations of ingredients and finally take the time to nicely plate my dish. For dinner: Ginger-miso basa fillet in shitake mushroom broth.

Ingredients:

Fish fillet

Miso -- 2 tablespoons

Chopped ginger and leeks -- 1 tablespoon

A little sake, mirin and vegetable oil

Crust:

Chopped pecan and Panko (1:1 ratio)

Broth:

Shitake mushroom -- 2-3 pieces

Miso -- 1-2 tablespoons

Water -- 2 cups

Chopped leeks -- 1 tablespoon

First off, salt and pepper the fillet for about 5-10 minutes.

During that time, chop up the ingredients needed for the pan frying the fish and start boiling the mushroom broth.
Thinly sliced 2-3 shitake mushrooms. Boil water with miso. Do not put too much. Add water if too salty. Chop some leeks and add to the broth as well. Boil until mushroom is soft and you can let it cool.
I added a small portion of udon noodles to make it a more substantial meal.
For the udon, cook until al dente and put them in ice cold water. Place them on the dish and pour the soup in when the fish is ready.

Mix all of the ingredients for the ginger-miso paste. Taste, if too salty, you could add some sugar or warm water.

Wash off the salt and pepper on the fish and dry. Spread a thin layer of paste on one side of the fish. Make sure it covers the whole fish.
Then sprinkle the crumb mix. Press down the crumbs with your fingers. Make sure they are stuck on the paste.

Then pour a thin layer of oil on a pan. When the oil is hot, place the fish on the pan, crumb side facing down. Turn the fire to medium heat and let it fry for around 2-3 minutes. Flip over and cook the other side.

Pour in the soup after placing the udon on the dish.
Once the fish is done, place it on top of the udon and sprinkle some chopped leeks and dinner is ready.