1 tsp white miso paste
1/4 cup of snow pea leaves
1/4 cup napa cabbage, finely shredded
1 shiitake mushroom, finely sliced
1 scallion, sliced on a diagonal
finely diced jalapeño, to taste
Turn the broiler on high. Coat the collar (or fillets if you cant find collar) with the next four ingredients. Place the fish on a sheet tray a few inches from the flame. Bring 11/2 cups of water to a boil. Add shiitake mushroom to the boiling water and after a few minutes turn the heat off and dissolve the miso in the water. Flip your fish once it's caramelized on the first side and once it's gotten a good color on the second side it's good to go. Ladle your broth into a bowl and add your napa cabbage and snow pea leaves. Nestle your fish on top and garnish with your scallion and jalapeño.
Serves 1 hungry girl post-yoga