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1
Cut fish in 4 equal portions, season with salt and pepper and brush with 2 tablespoons sesame oil.
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2
Set aside.
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3
Heat oven to 375 degrees.
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4
Place a wok or large skillet on medium-high heat and add 1 tablespoon vegetable oil.
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5
Add garlic, ginger, onion and celery and stir-fry until the vegetables soften.
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6
Add mushrooms, lower heat to medium and continue to cook about 5 minutes, until mushrooms soften.
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7
Stir in the edamame and 5-spice powder.
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8
Add soy sauce, vinegar and beer and bring to a simmer.
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9
Stir in miso and let it dissolve.
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10
Remove from heat.
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11
Add salt and pepper if needed.
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12
Place a heavy ovenproof skillet, preferably cast iron, over high heat.
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13
While pan heats, dust the skin of the fish with flour.
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14
Add remaining tablespoon of vegetable oil to the pan.
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15
Place fish, skin side down, in pan and sear about 5 minutes, until skin browns.
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16
Turn fish over, place in oven and roast 8 to 10 minutes, depending on the thickness of the fillets, until just cooked through.
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17
An instant-read thermometer should register about 140 degrees.
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18
Remove from oven.
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19
Reheat mushroom ragout.
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20
Add scallions, cilantro and remaining tablespoon of sesame oil.
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21
Spoon mixture onto a platter or four dinner plates.
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22
Top with the fish, skin side up, and serve.
