This recipe serves two people, but can easily be doubled or tripled.
Skillet or wok frying and boiling. Can also be done in a large stock pot or dutch oven if you need to double the recipe.
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. Avoid using sharp utensils during this stage; you don't want to break the fish up.
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 from heat, 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 a simmer. Add the noodles and cook for 5 minutes. Add the chili, onions, mushrooms, and stir-fry vegetables. Cook an additional 5 minutes, until vegetables are tender.
Ladle the noodle mixture into two wide bowls, then top each with a cod fillet. Serve with sweet chili sauce, if desired.
This dish can also be made with Alaska Salmon. Mix things up with a variety of interesting stir-fry vegetables. Try with bok choy, pea shoots, and micro greens/sprouts.
When you're ready to try this delicious udon and cod miso soup, we have great deals in the Global Seafoods store on all your favorites.
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