Poached Cod with Shiitakes

Ingredients

• 0.3 teaspoon pepper black
• 0.5 cup chicken stock see unsalted (such as Swanson)
• 3 tablespoons cilantro leaves 
• 24 ounce filets 
• 1 tablespoon sesame oil dark
• 1 tablespoon ginger fresh minced peeled
• 3  garlic cloves sliced
• 4 inch green onions sliced
• 2.5 tablespoons lower-sodium soy sauce 
• 0.3 cup sake (rice wine)
• 1 tablespoon sherry vinegar 
• 8 ounces shiitake mushroom caps sliced
• 0.5 teaspoon sugar 
• 2.5 teaspoons miso white (soybean paste)

Equipment

• bowl
• frying pan
• ladle

Directions

1. Heat a large skillet over medium-high heat.
2. Add oil; swirl.
3. Add ginger, mushrooms, and garlic; saut 5 minutes, stirring frequently.
4. Add stock and next 5 ingredients (through sugar); heat to 15
5. Reduce heat to medium-low; arrange fish on top of mushroom mixture. Cover and simmer 10 minutes or until desired degree of doneness, maintaining a constant temperature of 15
6. Gently remove fish from pan; keep warm. Increase heat to medium-high; add onions. Cook, uncovered, 1 minute or until sauce is slightly thickened. Ladle 2/3 cup broth mixture into each of 4 shallow bowls; top each serving with 1 fillet.
7. Sprinkle evenly with cilantro and pepper.