Alaskan Black Cod Recipe
Thai glazed sablefish | bok choy | shiitake mushrooms coconut ginger broth | furikake rice
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Ingredients
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Fish
Vegetables
Rice
Method
Preparation
Prepare the rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 4 cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes or until the rice is tender. Fluff with a fork and set aside.
Cook the vegetables
In a large skillet, heat a tablespoon of oil over medium heat. Add minced garlic and fresh ginger, sauté for 1-2 minutes until fragrant. Add bok choy and shiitake mushrooms, cooking until tender, about 5-7 minutes. Set aside.
Cooking the Fish
Glaze the fish
In a small bowl, mix Thai red curry paste, coconut milk, fish sauce, and brown sugar. Brush the mixture over the black cod fillets.
Bake the fish
Preheat the oven to 375°F (190°C). Place the glazed fish on a baking sheet and bake for 15-20 minutes or until the fish flakes easily with a fork.
Serving
Plate the dish
Serve the black cod fillets over a bed of fluffy jasmine rice, topped with the sautéed bok choy and shiitake mushrooms. Sprinkle furikake seasoning over the rice before serving.