2 PACIFIC COD FILLETS (4 to 6. oz each), fresh, thawed or frozen
1 Tablespoon toasted sesame oil
1/4 cup miso paste
2 cups water
2 Tablespoons teriyaki sauce or soy sauce
1 package (8 oz.) prepared udon noodles
1 red chili pepper, seeded and thinly sliced
4 green onions, thinly sliced
1 cup mushrooms, sliced
2 cups fresh stir-fry vegetables
Sweet chili sauce, if desired
Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Heat a wok or large nonstick skillet over medium-high heat. Brush both sides of cod with sesame oil. Place cod in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn cod over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove seafood; cover and keep warm.
Add the miso, water and teriyaki or soy sauce to the wok/skillet. Bring to a boil, then reduce the heat to simmer and add the noodles and cook for 5 minutes. Add the chili, onions, mushrooms and stir-fry vegetables and cook an additional 5 minutes.
Ladle the noodle mixture into two wide bowls, then top with a cod fillet. Serve with sweet chili sauce, if desired.
Cook’s tip: Make this dish another time with Alaska Salmon. Choose an interesting mix of stir-fry vegetables, with bok choy, pea shoots and micro greens/sprouts.
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