Cod In Garlic-Ginger Broth
This Asian-inspired Cod and Vegetable Stir-Fry is a delightful dish that combines tender cod with fresh vegetables in a delicious ginger and soy broth. The aroma of ginger and garlic fills the air as they sauté, creating a mouthwatering base for the cod and veggies to simmer in. This flavorful and healthy stir-fry is a perfect balance of savory and fresh, making it a satisfying meal that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 1/2 yellow onion, finely diced
- 1 1/2 teaspoons grated fresh ginger (use a rasp grater)
- 1 garlic clove, through a garlic press
- 1 teaspoon cooking oil
- 2 tablespoons low-sodium soy sauce
- 3 cups dashi (see note above) or vegetable broth
- 1 teaspoon lime juice
- 1 (12-ounce) piece cod, skin removed
- 8 shiitake mushrooms, stems removed, caps thinly sliced
- 1 carrot, peeled and sliced into thin matchsticks (or 1 handful of matchstick-cut carrots)
- 3 scallions (white and green parts), finely chopped
- 2 tablespoons fresh cilantro, roughly chopped
Instructions
- Heat a wok or large saute pan over medium-low heat. Immediately add in the onion, ginger and garlic. Stir constantly and cook slowly for 3 minutes, until the onion is softened and all the aromatics are fragrant. Take care not to burn them!
- Stir in the soy sauce, dashi and lime juice.
- Place the cod fillet in the wok and turn the heat to medium. Cover and let the fish cook slowly, making sure that the broth stays at a bare simmer. Cook for 8 minutes.
- Uncover and stir in the shiitake mushrooms, carrots and green onions.
- Cover again and cook an additional 2 minutes or until cod flakes easily at thickest part.
- Top with cilantro and serve immediately.
Cook Time
20M
Prep Time
PT15M
Yield
4
Nutrition
- Calories: 138 kcal
- Carbohydrate Content: 7 g
- Protein Content: 20 g
- Fat Content: 3 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 37 mg
- Sodium Content: 910 mg
- Fiber Content: 2 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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