Tuesday, April 5, 2011

Perch and Wild Rice in Miso Broth

A week ago Monday I made up this recipe, and even though it's been so long, I can't pass up posting about it.

Perch and Wild Rice in Miso Broth
3 small perch fillets (or other white fish)
2 carrots, julienned
1/2 cup wild rice
4 cups water
Miso paste (use according to package paste/water proportions)
2 tbsp fresh ginger, minced
1 tbsp olive oil
salt and pepper

Boil water in pot and add miso paste. Add wild rice and cook according to package directions (ignoring the water amount, of course). Add carrots and 1 1/2 tbsp ginger.

Meanwhile, heat olive oil in a large frying pan. Cut perch into pieces (about 4 per fillet) and sprinkle with salt, pepper, and 1/2 tbsp ginger. Saute for about 4-5 minutes.

To plate, put a few pieces of perch in a shallow bowl. Spoon broth and rice around it. Enjoy!

Ryan and I both thought this was delicious! And I loved eating it in our new bowls...never thought I'd appreciate the dollar store so much. I served it with steamed cabbage and sriracha sauce.

Well...I have cooked since a week ago Monday, don't you worry. The pictures are in the editing process and as soon as I have a chance I will tell you all about the Sesame Soy Venison Meatballs and Crunchy Cabbage Salad I made yesterday.

And today...today I think my little apartment kitchen experienced the biggest culinary endeavor it has ever seen. I made Ryan's birthday dinner tonight since the actual day tomorrow has other plans. So I made pot roast for the first time--with coke! But the biggest part is yet to come...

Chocolate Mousse, Salted Caramel Ganache, Pecan and Banana Caramel Tart.

Yes. That is all one dessert. And yes, it took me four hours to make. And yes, it is in the middle of the school week in the last month of the semester. But...I think it will be worth it! I will let you know how it tastes in my next post!


  1. OH MY WORD!!!!! 4 HOURS???! What a lucky brother I have ;) Are there leftovers? ;D

  2. WOW!! Completely in awe of the birthday dessert!

    And I can't wait for the asian recipes.