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Alaskan Honey Sriracha Cod Noodle Bowl

by Nikolai Nikitenko June 24, 2016

Alaskan Honey Sriracha Cod Noodle Bowl

INGREDIENTS

Ingredients  

Chicken Broth                                  12 Cups

Soy Sauce, low sodium                    3 Tbsp.

Fresh Ginger, sliced                            2 ozs.

Fish Sauce                                          1 Tbsp.

 

Wild Alaska Salmon OR Cod, six 4 ozs. fillets        3 Lbs. total

Sriracha                                                         ¼ Cup

Honey                                                            2 Tbsp.

Canola Oil                                                     3 Tbsp.

Sesame Oil                                                   1 Tbsp.

 

Udon noodles, fresh                                  2¼ Lbs.

Baby Bok Choy,(separated into individual leaves with stems attached)     24 Ea.

Shitake Mushrooms                          12 Ea.

Tofu, firm, dices                                   6 ozs. total

Bamboo shoots, sliced                            36 Ea. 

Waterchestnuts, sliced                            36 Ea.

Cilantro, chopped                                      6 tsp.

Sesame oil                                                  3 tsp.   

DIRECTIONS

Broth

In a large pot add the chicken broth, soy sauce, ginger and fish sauce.

Bring to a boil, reduce to a simmer and cook until the broth has reduced by ¼ to 9 cups

Remove from heat, discard ginger, and hold warm.

 

Fish:

In a small bowl blend the sriracha with the honey.

Heat a large sauté pan, and add the canola and sesame oil

Brush each side of the chosen Alaska fish with the honey sriracha. ***

Place carefully into pan, and cook 2-3 minutes, turn, baste.

Cook until done about 2-3 minutes.

Remove, baste hold warm.

 

One Serving:

In a sauce pot add 6 ozs. cooked udon and 12 ozs. of the broth, along with 4 pieces of the bok choy, split in half lengthwise and 2 shitake mushroom, sliced thin.

Bring to boil, reduce to simmer and cook 2 minutes.

Add 1 oz. of diced tofu, 6 bamboo shoots and 6 waterchestnuts and cook until everything is hot about 1-2 minutes.

Remove everything to serving bowl.  Top with cooked fish.

Garnish with 1 tsp. of chopped cilantro and drizzle ½ tsp. sesame oil.   Serve.

*** You can control the heat by adding more or less of the honey sriracha basting liquid.  When the fish is broken up into the broth, it adds a bit of bite.  The more you baste the more bite you will add. 





Nikolai Nikitenko
Nikolai Nikitenko

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