My poor hubby was home sick this weekend. On Friday night S convinced me to lay on the couch with him when I got home from work. I said, “you know what always makes me feel better when I’m sick?” “Disney movies…” With that, I walked to our shelf and pulled Peter Pan. Pirates, sword fights, a villan with a hook for a hand. What could be better? Of course, the same thing happened that always happens when we watch a movie I want. Halfway through, S fell asleep. While he slept on my lap, I watched Peter Pan for the umpteenth time smiling the whole way through. Trivia trivia: Does anyone know what Peter Pan has the lost boys sing to Captain Hook at the end of the movie?
“Hook is a codfish, hook is a codfish!”
This was my inspiration for dinner tonight. I used my new iphone (yes I got a new phone!) to search the Epicurious app for cod dishes and here’s what I found. Alaskan Black Cod with Hoisin and Ginger Sauces The recipe suggested I sautee the fish first and then bake it. Rather then dirty multiple cooking vessels, I opted for the preparation below. Since I was only making 2 filets, I halved the sauce amounts. Coconut jasmine rice and baby bok choy sauteed with ginger and olive oil were the perfect side dishes for this sweet/spicy fish.
Ingredients:
1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons chopped green onions
1 tablespoon honey
1 large garlic clove, minced
1/4 cup hoisin sauce
2 1/4 teaspoons hot chili paste – I used Sriracha
1 tablespoon vegetable oil
4 7-ounce Alaskan black cod fillets
Coconut jasmine rice: substitute coconut milk for water and prepare as directed
Hoisin-Ginger Cod with bok choy and jasmine rice
Whisk first 6 ingredients – through garlic – in small bowl.
Sprinkle cod with sea salt and pepper.
Stir hoisin and chili paste in another small bowl.
Heat oil in skillet over medium-high heat.
Add cod, skin side up and cook for 2 minutes, then turn over.
Spoon hoisin mixture over fillets, dividing equally.
Cover and cook on medium-low until fish is just opaque in center, about 5 minutes.
Place 1 fillet in each of 4 shallow soup bowls.
Spoon ginger sauce around fish and serve with jasmine coconut rice and baby bok choy.
I put the rice up for 12 minutes, and finished cooking the fish and bok choy by the time it was ready. Keep this recipe in your arsenal for an easy, under 20 minute meal. Happy eating!
