NewsIndiaTimes – that’s all you need to know News India Times January 19, 2018 22 Cuisine By Ellie Krieger I recoil at the repentant food chatter that crops up this time of year, dominated by words such as “cleanse” and “detox,” which, from what I can tell, are just modern code for “extreme diet.” But part of cultivating a healthy, balanced life is recognizing when you have been pushing the edges in one direction and then responding by shifting gracefully the other way. After these few weeks of heavier holiday eating it feels good to switch gears, and this dish of fish in a fragrant miso broth with shiitake mushrooms and fresh spinach is a welcome step in the right direction. It’s light and nour- ishing but also supremely comforting and desirable, crushing the contrived notion that pleasure must now be put on hold in the name of health. It’s also incredibly quick and simple to make, all done in one skillet. You start by sauteing the mushrooms to brown them a bit and concentrate their flavor. Then aromatics hit the pan — garlic, ginger and scallion — and water and miso paste are added to instantly create a deeply flavorful, savory broth. That broth becomes the poaching liquid for the fish — here, some sumptuously steak-y halibut fillets, but cod would also be delicious. It’s important to keep the liquid to a low simmer so the fish cooks slowly and gently and maintains its tender texture, because it will overcook quickly at a boil. And better to remove it from the broth when it is just shy of cooked through, as residual heat will continue to cook it once it is removed from the pan into serving bowls.At that point, spinach is added to the skillet where the warmth of the broth takes some rawness out of the leaves yet keeps them fresh and bright. Once the broth with the mushrooms and spinach is poured over and around the fish, dinner is ready. I can’t think of a tastier or more satisfying way to get a fresh start. Halibut in Miso Broth 4 servings Cod or another firm-fleshed white fish may be used instead of the halibut. From nutritionist and cookbook author Ellie Krieger. Ingredients 2 tablespoons canola or other neutral-tasting oil • 2 ounces shiitake mushroom caps, (4 caps total) • sliced 3 scallions, thinly sliced, dark-green parts reserved for • optional garnish 1 clove garlic, minced • 2 teaspoons peeled, finely minced fresh ginger root • 3 cups water • 3 tablespoons white or yellow miso paste • Four 6-ounce skinned halibut fillets (see headnote; • may substitute cod) ¼ teaspoon kosher salt • ¼ teaspoon freshly ground black pepper • 1 cup loosely packed baby spinach leaves • Steps Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the mush- rooms and cook for 3 to 4 minutes, stirring occasionally, until they are browned. Transfer the mushrooms to a plate. Reduce the heat to medium; add the remaining table- spoon of oil to the pan. Add the scallion whites, garlic and ginger; cook for about 30 seconds, stirring, until fragrant. Add 2¾ cups of the water to the skillet and bring to barely a boil, then reduce the heat to medium-low. While the water is heating, whisk the miso paste with the remaining ¼ cup water in a liquid measuring cup until dissolved, then whisk that mixture into the skillet. Season the fish with the salt and pepper, then place in the skillet, skinned sides down. Cover and cook for about 8 minutes over low to medium-low heat, maintaining a gen- tle bubbling, until the fish flakes easily with a fork and is fairly firm. To serve, place one piece of fish in each wide, shallow bowl. Stir the sauteed mushrooms and the spinach into the liquid in the skillet, then remove from the heat. Pour the broth with spinach and mushrooms around the fish in each bowl. Garnish with the scallion greens, if using. Nutrition | Per serving: 250 calories, 34 g protein, 7 g carbohydrates, 9 g fat, 1 g saturated fat, 85 mg cholesterol, 600 mg sodium, 2 g dietary fiber, 2 g sugar -S PECIAL TO T HE W ASHINGTON P OST This One-pan Savory Fish Is One Step In The Right Direction By Ruchi Vaishnav ood has always been a funny topic for Indian Americans, especially those who were born here in the United States. Some people love their mother’s cooking and think they will never be able to live without it while others don’t even like the sight of Indian food, or at least their staple food. There have been many blogs and websites out there like “As Indian As Apple Pie” by Anupy Singla who has also written a few recipe books as well on mixing together Indian and American flavors, but the latest book released on American cooking with Indian Style is “Masala & Meatballs: Incredible Indian Dishes with an American Twist” by Asha Shivakumar. Born and brought up in South India, when Shivakumar came to the United States after getting married, she missed her mother and grandmother’s cooking. “My mum, whom I consider a superwoman, could whip up meals for 50 people, just like my amma, in a few hours without breaking a sweat. She taught me how to cook, from the most basic of dishes to the fanciest of meals. Moving to America after my marriage, miles away from the comfort of my mum’s kitchen in India, I had to learn to cook a decent, edible meal,” Shivakumar writes in her book and when her first child was born, she had to try dif- ferent combinations of food “for his fussy palate” and decided to share those combinations on her blog called “Food Fashion Party.” Now she has come out with her first cook book “where Indian flavors and the American palate meet” and each recipe is tied to her own experiences, explaining the signif- icance of each dish from breakfast to dessert. While some dishes look rather intriguing like ‘Cracker Chaat,’ ‘Bruschetta with Spiced Eggplant or Eggplant Bhurtha,’ and ‘Potato and Chickpea Burger with Apple Cilantro Chutney’ others sound not worthy of even touch- ing, such as ‘Fried Banana Bread’ and ‘Chickpea-roasted Garlic Fries.’ There were three dishes in particular which stood out and could be useful in any dish: the ‘Fruity Lassi Ice Pops’ which gives a healthy twist to a summertime dessert as well as a classic drink loved by many Indian Americans, ‘Instant No Yeast Naan’ for which Shivakumar provides a step-by-step, illustrative process of making the bread most commonly used with Punjabi dishes that every Indian American kid likes and my favorite ‘Apple Cilantro Chutney’ which combines two of my favorite condiments together. I don’t know about you, but looks like I’m going to try out some of these recipes when I go home tonight because Shivakumar has made cooking ‘Indian dishes with an American twist’ simple for me. ‘Masala &Meatballs’ – Indian Dishes With An American Twist Halibut in Miso Broth. F Goran Kosanovic/ForTheWashington Post Cover of the book “Masala & Meatballs” by Asha Shivakumar. Fruity Lassi Ice Pops. Cracker Chaat.