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Alaska Cod Vietnamese Classic

Alaska Cod Vietnamese Classic
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Servings
12
Servings
12
Alaska Cod Vietnamese Classic
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
12
Servings
12
Instructions
  1. Vietnamese Marinade:
  2. Combine all ingredients in a stainless steel bowl. Whisk to combine. Yield: approx. 24 oz.
  3. Alaska Cod:
  4. Place cod fillets in a plastic bag or hotel pan. Pour marinade over fish and refrigerate.
  5. After two hours, drain cod. Discard marinade.
  6. Place marinated cod fillets, top-side down, on a hot grill. Grill for 2 to 3 minutes, depending on grill temperature. Turn cod over and
  7. grill for another 1 to 2 minutes, or until internal temperature reaches 145F.
  8. Carefully remove cod from grill and place on a sheet pan to cool. Refrigerate.
  9. IMPORTANT NOTE: As cod cooks, it begins to flake apart. Use care when turning and removing from grill.
  10. Sweet Cilantro Aoli:
  11. Combine all ingredients in a food processor. Process for 60 seconds, or until cilantro is finely chopped and well combined.
  12. Pour dressing into squeeze bottles and refrigerate.
  13. IMPORTANT NOTE: Use a neutral mayonnaise without its own sweetness. If using sweet mayonnaise, reduce the amount of sugar in the recipe.
  14. Yield: approx. 12 oz.
  15. Pickled Carrot Cucumber Slaw:
  16. To make the dressing, combine vinegar, sugar and salt in a stainless steel pot over medium heat. Stir to dissolve sugar.
  17. Place carrots and cucumbers in a stainless steel bowl. Pour dressing over vegetables. Toss to combine and let sit for 1 to 12 hours.
  18. Yield: approx. 12 oz.
  19. Assembly:
  20. Place grilled cod fillet on a pie plate in hot oven and reheat for 1 minute.
  21. Open roll (do not separate top and bottom halves) and toast on the griddle or under the broiler.
  22. Assemble each sandwich in this order: Spread Aoli on both sides of roll and place cod fillet on bottom half. Add Slaw and jalapeos.
  23. Drizzle with Maggi Seasoning. Top with onion rings. Garnish with cilantro sprigs.
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