Flounder in Ginger-Sesame Broth with Edamame and Bok Choy

Name: Flounder in Ginger-Sesame Broth with Edamame and Bok Choy
Yield: Serves 4 (serving size: 1 fish fillet and 1 cup broth-vegetable mixture)
Ingredients: 2 teaspoons sesame oil; 12 shiitake mushroom caps, thinly sliced; 2 cups seafood stock (such as Kitchen Basics); 1 cup water; 2 tablespoons mirin (sweet rice wine); 1 ½ tablespoons white miso (soybean paste); 2 teaspoons rice vinegar; 3 garlic cloves, thinly sliced; 1 (2-inch) piece peeled fresh ginger, thinly sliced; 4 (6-ounce) flounder fillets; 2 cups chopped baby bok choy; 1 cup frozen shelled edamame (green soybeans), thawed; 2 green onions, thinly diagonally sliced; 1 red bell pepper, thinly sliced; 2 teaspoons black or white sesame seeds

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To prevent the flounder from flaking apart before serving, use a long, flat spatula to gently remove each fillet from the broth.

By Christine Burns Rudalevige

Recipe by Cooking Light December 2014

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Flounder in Ginger-Sesame Broth with Edamame and Bok Choy

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