Poached Steelhead in a Miso-Ginger Broth

Directions

1. 1.

   Prepare the base: Use the back of a spoon to peel the ginger, then finely chop. Peel the sweet potato and cut into small, even cubes (about 1 cm).

2. 2.

   Build the broth: Bring the filtered water to a gentle boil. Add the ginger and sweet potato, and cook for about 8 minutes, until the potatoes are just tender.

3. 3.

   Incorporate the miso: Ladle out 1 cup of the hot broth and whisk in the miso until fully dissolved. Reduce the heat on the pot to low (a gentle simmer), then stir the miso mixture back in. Avoid boiling after adding miso to preserve its beneficial fermentation properties.

4. 4.

   Poach the steelhead: Add the steelhead to the pot and gently poach for 6–8 minutes, until the fish is just cooked through and easily flakes apart.

5. 5.

   Prepare toppings: While the fish cooks, slice the scallions on a diagonal (using both white and green parts), cut the nori into thin strips, slice the jalapeño, and prepare the avocado.

6. 6.

   Finish and serve: Turn off the heat and add the seaweed to the broth. Let it soften briefly, then ladle into bowls. Top with scallions, jalapeño, avocado, and a sprinkle of sesame seeds.