Panko Striped Bass over Miso Udon Noodles...

Tis the season to experiment with striped bass for those of us norcal inland folks.  I've promised some of the guys I would post some recipes so here is what I did tonight...

For those of you who don't know or have a lot of experience cleaning stripers, they have a blood line that has to be removed.  Take care to eliminate all traces of it, which should yield a bisected fillet.  For this recipe, I used the larger sections of both fillets from a 19" bass, cut crosswise into 2 pieces.

For the broth
2 Tbs red miso
dash Mirin
5 or so brown mushrooms sliced paper thin
greens from 3 scallions, sliced thin
Handful chopped cilantro

Whisk miso and mirin into 2 cups of water over medium heat - add scallions and mushrooms and cook until mushrooms are soft.


For the fish
2 Tbs red miso
whites from 3 scallions, minced
2 tbs oil
1 Tbs ginger - minced
Panko

Mix miso, ginger, oil and scallions and spread evenly but lightly over one side of seasoned (salt and pepper) fillets.  Dust same side with panko, pressing to adhere.  Heat a little oil and butter in a non-stick pan to medium, cook fish, panko side down until cooked 1/2 way through - flip and finish - DO NOT overcook.

Boil off some udon noodles, drain and bowl up - add mushroom broth and sprinkle with cilantro - add fish and top again with a little cilantro.  Enjoy with a dry white wine - I like a Cuvaison or Alpha Omega Sauvignon Blanc, aged in stainless.

Enjoy.

Woa! Mouth watering.... drool... Time to catch a striper.

Looks good.

What time is dinner?  I'm hungry just reading the post!

oh snap that looks good

OH YUM!!

You had me at Panko....

that looks mouth watering good!!  thanks for the details,,,,,,,i need to try that or as close i can get to it.