½ Yellow onion (finely diced)
1½ tsp grated Fresh Ginger
1 clove Garlic (minced)
1 tsp Cooking oil
2 tbsp Low-Sodium Soy Sauce
700ml Dashi or Vegetable Broth
1 tsp Lime juice
350g Cod (skin removed)
8 pcs Shiitake Mushrooms (stems removed, caps thinly sliced)
1 Carrot (peeled and sliced into thin matchsticks)
3 Scallions (white and green parts, finely chopped)*
2 tbsp fresh Cilantro (roughly chopped)*
*Available at your nearest FairPrice store.
This recipe will give you a punch in both rich flavor and nutrients! A great source of Vitamin A, omega-3 amino acids, protein, allicin and antioxidants – these nutrients can help boost your well-being through ways such as enhance the functioning of immune cells, provide antimicrobial properties and protect your cells from free radicals.
- 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.