
Cod in Garlic-Ginger Broth
Level
easy
Cooking
13 min
Preparation
5 min
Ingredients
Servings
Yellow onion (finely diced) | 1⁄2 |
grated Fresh Ginger | 1⁄2 tbsp |
Garlic (minced) | 1 clove |
Cooking oil | 1 tsp |
Low-Sodium Soy Sauce | 2 tbsp |
Dashi or Vegetable Broth | 700 ml |
Lime juice | 1 tsp |
Cod (skin removed) | 350 g |
Shiitake Mushrooms (stems removed, caps thinly sliced) | 8 |
Carrot (peeled and sliced into thin matchsticks) | 1 |
Scallions white and green parts, finely chopped | 3 |
fresh Cilantro (roughly chopped) | 2 tbsp |
How to cook
Step 1
- Heat a wok or large saute pan over medium-low heat. Immediately add in the onion, ginger and garlic.
Step 2
- 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!
Step 3
- Stir in the soy sauce, dashi and lime juice.
Step 4
- 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.
Step 5
- 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.
Step 6
- Top with cilantro and serve immediately.
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