Ingredients
- ngredients
- 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 1/4 Cup Sriracha 1/4 Cup
- Honey 2 Tbsp.
- Canola Oil 3 Tbsp.
- Sesame Oil 1 Tbsp.
- Udon noodles, fresh 21/4 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.
Servings:
Units:
Instructions
- 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 1/4 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 saut 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 1/2 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.
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