Miso-Parsley Poached Sole by Ming Tsai

daily dish banner

Miso-Parsley Poached Sole

As many cooks know, dashi is the fundamental Japanese stock. Easily made from a few simple ingredients, it's the basis of miso soup and an integral part of dishes including sukiyaki and shabu shabu. It is a very versatile ingredient and one that Western cooks really ought to use... and today we will use it in my Miso Parsley Poached Sole.

Serves 4

4 cups dashi, heating in pan
2 tablespoons shiro miso
2 bunches flat leaf parsley, picked, save 1 tablespoon freshly chopped leaves
3 tablespoons butter
4 sole fillets, Dover or grey, deboned by cutting a "v" in center of fillet
1 tablespoon yuzu juice
Kosher salt and freshly ground black pepper

In a low, wide saucepot, combine dashi and heat over medium-high. Whisk in miso using a strainer and discard granules left in strainer. Add the parsley and butter. Transfer mixture to a heat-proof pitcher and buzz with a handblender. Check seasoning. Add back to saucepot, bring to a simmer and add fish. Cover and turn heat off. Let sit for 5 minutes. Serve in soup plates, garnished with poaching broth and fresh chopped parsley mixed with yuzu juice.

Wine pairing:
Pride of the Village Sake
Junmai Ginjo. An elegant, super-premium sake from a brewery with an 850-year history. The brewery is considered to be Japan's oldest surviving sake brewer.

Taste: A refined and clear flavor, yet settled and deep. Semi-dry with a superbly clean finish -- A fantastic pairing with the Miso-Parsley Poached Sole.

Aroma: A pleasingly light and fruity nose, laced wth violets, strawberries, pear and grape.

More Food & Wine




Simply Ming

Sign Up

Sign-up for WGBH Food & Wine updates, Craving Boston updates, WGBH promotions, and previews of what's coming up on WGBH TV.




Craving Boston (Official Website)
Kitchen Vignettes

Support for WGBH is provided by:
Become a WGBH sponsor