Miso pacific cod with shimeji mushrooms, asparagus, quinoa and farro

Miso pacific cod with shimeji mushrooms, asparagus, quinoa and farro

Didn’t have sake this time so I used sherry cooking wine with mirin, miso, and sugar for the cod marinade. I blanched my asparagus in my leftover lemongrass and ginger tea/liquid, sauteed mushrooms and made a blend of quinoa and farro for my grains.

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