Baked Mahi-Mahi with Noodles in Spicy Ginger-Miso Broth

Hearty, firm fish filets stand up well in broth, and mahi-mahi is a good choice. Japanese and Thai flavors make the broth in this recipe bold and spicy, and tender rice noodles soak up all that delicious salty savor—no additional sodium needed.

Fresh ginger and yellow miso create an aromatic, rich base, and shiitake mushrooms add a deep earthiness to bring this dish together.

Note: Whisking a little of the hot broth into the miso paste allows the mixture to come together smoothly before adding it to the entire broth. This helps prevent the “graininess” that may result by plopping the miso cold into the saucepan of hot broth.

For additional info on miso, see Japanese-Style Chicken Wings with Miso-Sesame Glaze, and for info on Thai rice noodles, see Scallion-and-Chile-Braised Pork Ribs with Thai Noodles.     

Serves 2

Ingredients

• 2 garlic cloves, finely chopped
• 4 tbsp soy sauce, divided
• 4 tsp finely chopped, peeled ginger, divided
• 1 tsp toasted sesame oil, plus more for drizzling
• 2 5-oz skinless mahi-mahi filets, about 1 inch in thickest part
• 3 oz shiitake mushrooms, stems removed, caps thinly sliced 
• 1 tbsp yellow miso
• 1 tbsp peanut oil
• 2 Thai chiles, finely chopped
• 2 scallions, thinly sliced, white and green parts separated
• 1 cup chicken broth
• 2 oz Thai rice noodle sticks, cooked and drained
• thinly sliced radish, for garnish

Mahi-Mahi Filets

Broth Ingredients and Garnishes

Shiitake Mushrooms

Sliced Mushroom Caps

Yellow Miso

Preparation

1. Combine garlic, 2 tablespoons soy sauce, 2 teaspoons ginger, and 1 teaspoon sesame oil in a heavy, sealable plastic bag. Add the fish, seal the bag, and turn to coat. Refrigerate 1 hour.

Marinating Fish

1. Preheat the oven to 375° F.
2. Line a small baking pan with aluminum foil. Place the fish and marinade in the pan. Scatter the mushroom caps around the fish and drizzle the caps with a small amount of sesame oil.
3. Bake until the mahi-mahi is just cooked through and the mushrooms are tender, about 12 minutes.

Fish and Mushrooms Ready to Bake

1. Meanwhile, place the miso in a heatproof bowl.
2. Heat a small saucepan over medium heat and add the peanut oil. Add the chiles, white parts of the scallions, and remaining 2 teaspoons of chopped ginger. Stir-fry 3 minutes.
3. Add the broth and remaining 2 tablespoons of soy sauce to the pan and bring to a simmer. Cook 2 minutes.

Chiles, Scallions, and Ginger Beginning to Cook 

Broth Beginning to Cook

1. Carefully remove 1/3 cup of the hot broth and pour into the bowl with the miso. Whisk to combine. Pour the broth-miso mixture back into the saucepan and whisk with the other ingredients. Reduce the heat to prevent the broth from boiling. Cook gently 5 minutes.
2. Stir the cooked, drained rice noodles into the broth and let warm 1 minute.

Broth Whisked with Miso

Noodles Added to Broth

To serve, divide the noodles between 2 shallow bowls, piling into the middle as much as possible. Divide and pour the remaining broth into the bowls. Place 1 mahi-mahi filet on top of the noodles in each bowl and mound the mushrooms on top of each. Garnish each with the green parts of the scallions and radish slices. Serve right away.