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Alaska Cod in Miso Broth with Udon Noodles

Alaska Cod in Miso Broth with Udon Noodles
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Servings
2
Cook Time
25 min
Servings
2
Cook Time
25 min
Alaska Cod in Miso Broth with Udon Noodles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2
Cook Time
25 min
Servings
2
Cook Time
25 min
Instructions
  1. Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Heat a wok or large nonstick skillet over
  2. 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
  3. browned. Shake pan occasionally to keep fish from sticking.
  4. 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
  5. fresh/thawed fish. Cook just until fish is opaque throughout. Remove seafood; cover and keep warm.
  6. 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
  7. cook for 5 minutes. Add the chili, onions, mushrooms and stir-fry vegetables and cook an additional 5 minutes.
  8. Ladle the noodle mixture into two wide bowls, then top with a cod fillet. Serve with sweet chili sauce, if desired.
  9. Cooks tip: Make this dish another time with Alaska Salmon. Choose an interesting mix of stir-fry vegetables, with bok choy, pea shoots and
  10. micro greens/sprouts.
  11. Photo by Steve Lee
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