Ingredients
- 2 2 Alaska Cod fillets (4 to 6. oz each), fresh, thawed or frozen
- 1 Tablespoon 1 Tablespoon toasted sesame oil
- 1/4 cup 1/4 cup miso paste
- 2 cups 2 cups water
- 2 Tablespoons 2 Tablespoons teriyaki sauce or soy sauce
- 1 package 1 package (8 oz.) prepared udon noodles
- 1 1 red chili pepper, seeded and thinly sliced
- 4 4 green onions, thinly sliced
- 1 cup 1 cup mushrooms, sliced
- 2 cups 2 cups fresh stir-fry vegetables
- Sweet chili sauce, if desired
Servings:
Units:
Instructions
- 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.
- Cooks 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.
- Photo by Steve Lee
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