Miso Salmon Stew (燉味噌鮭魚, Dan6 Mei6 Cang1 Gwai1 Jyu4)

 

This recipe was updated on 12 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

This is an easy to make, fast cooking stew using miso paste and salmon. Any vegetables can be used in the stew, I happen to have carrots, daikon, and green beans. The amount of miso paste to use depends upon the type and brand of prepared miso paste you use.

Enjoy!

Ingredients

2 lb.	1 kg.	Salmon fillet (鮭魚, gwai1 jyu4), cut into 2-inch (5 cm.) pieces
1 lb.	500 g.	Carrots (紅蘿蔔, hung4 lo4 baak6), cut into ¼-inch (7.5 mm.) diagonal pieces
1 lb.	500 g.	Daikon (白蘿蔔, baak6 lo4 baak6), cut into ¼-inch (7.5 mm.) pieces
1 lb.	500 g.	Green string bean (青豆角, ceng1 dau6 gok3) or long beans (豆角, dau6 gok3), cut into 2-inch (5 cm.) pieces
1 in.	2.5 cm.	Knob of ginger (薑, goeng1), cut into thin pieces
3 stalks	3 stalks	Green onions (葱, cung1), cut into 1-inch (2.5 cm.) pieces on the diagonal
4-6 Tbs.	60-90 ml.	Miso paste (麵豉醬, min6 si6 zoeng3)
1 cup	250 ml.	Sake (清酒, ceng1 zau2)
1 cup	250 ml.	Water
3 Tbs.	45 ml.	Tapioca starch (木薯澱粉, muk6 syu4 din6 fan2)

 

Equipment

6 qt.	5.7 L.	Dutch oven
		Soup ladle
		Spoon

 

Instructions

1. Prepare the salmon fillet by removing any remaining scales, and cut the salmon into 2-inch (5 cm.) pieces.
2. Wash and cut the green string or long beans into 2-inch (5 cm.) pieces.
3. Wash and cut the green onions into 1-inch (2.5 cm.) pieces on the diagonal.
4. In a Dutch oven or large pot that will be used to cook the stew, add the sake and water. Using a spoon and a soup ladle, put the miso paste into the soup ladle with the spoon, submerge the ladle with the miso paste into the liquid in the pot, and using the spoon with a stirring motion while the ladle is submerged in the liquid, dissolve the miso paste. The amount of miso paste to use depends upon the brand you use, so taste the liquid as you don’t want it too salty.
5. Stir the tapioca starch into the liquid in the Dutch oven.
6. Cut the ginger into thin pieces and place into the Dutch oven.
7. Wash and cut the daikon and carrots into ¼-inch (7.5 mm.) diagonal pieces, and put the pieces into the Dutch oven. Add more water or sake if there isn’t enough liquid to cover all the ingredients. The carrots and daikon need to be cut thinly to cook quickly.
8. Put the Dutch oven over high heat uncovered and bring the contents to a boil. Cover the Dutch oven, reduce the heat to low, and simmer for 15 minutes. Uncover the Dutch oven, and then add the salmon, green beans, and green onions to the pot. Increase the heat to high to bring the Dutch oven to another boil, reduce the heat to low, cover, and simmer for another 2-3 minutes. Put the cooked ingredients into a serving dish and serve with steamed rice or noodles.