richard-in-cincy
Well-known member
Marc was absolutely raving about this recipe and I googled it and found the recipe. Something I would have never considered making from reading but, now I agree with Marc, it is a fantastic recipe!
Makes 4 servings
•5 ounces red cabbage, thinly sliced (about 2 cups)
•2 large bulbs bok choy, halved (RY NOTE: think baby bok choy)
•2 small tomatoes, halved
•Salt
•4 green onions, white and green parts, cut into 3-inch lengths
•4 teaspoons toasted sesame oil
•4 teaspoons seasoned rice wine vinegar
•4 slices lime
•1 serrano chile, sliced (optional)
•1 pound black cod fillet or steaks, cut into 4 equal portions
•1⁄2 cup Soy Caramel Sauce (recipe follows)
•4 cups cooked rice
Preheat the oven to 400° F. Line a sheet pan with aluminum foil.
You’re going to make 4 separate piles on the foil. Each pile will get 1⁄2 cup cabbage, a bok choy half, a tomato half sprinkled with a little salt, and a quarter of the green onions. Drizzle each pile with 1 teaspoon sesame oil and 1 teaspoon rice wine vinegar. Top with a lime slice and sprinkle with some chile pieces. Roast the vegetables in the oven for 20 minutes, or until they are soft and lightly browned around the edges. Keep the oven on.
Remove the pan from the oven, place one piece of black cod, skin side down, on each pile, and drizzle 1 tablespoon Soy Caramel Sauce on each piece of fish (RY NOTE: Brush it on to coat, you'll want this taste on every inch). Roast for another 8 to 10 minutes or until a press of the finger reveals a sliding away, ever so gently, of the fish into the beginning of individual flakes. Serve with the rice and remaining Soy Caramel Sauce.
Soy Caramel Sauce
•Makes about 1⁄4 cup
•2 tablespoons soy sauce
•1⁄4 cup sake
•3 tablespoons mirin
•1 teaspoon sugar
•1 tablespoon lemon juice
•1⁄4 cup cold unsalted butter, cut into tablespoons
In a small saucepan, add the soy sauce, sake, mirin, sugar and lemon juice. Bring to a boil over high heat, then lower the heat and reduce to a simmer. Cook the sauce until it is reduced by half, 5 to 7 minutes. Turn the heat down to its lowest setting and whisk in the butter 1 tablespoon at a time, adding each only after the previous one has melted. Taste and add more lemon juice if desired.
RY NOTES: Do not overbake the fish! It is a delicate fish and it needs no longer than the recipe timing to be buttery wonderful done. Trader Joe's is currently running it as a new fall featured item in the frozen aisle. Yummy!
I low-carbed the sauce: just did a tsp. of the mirin and subbed rice vinegar for the remainder of the mirin and half the sake, used splenda instead of sugar, and added an extra tbl to make up for the mirin. It was still out of this world. I could sit and eat a bowl of this stuff. Whisking in the butter totally sends it over the top.
I skipped the brown rice and served it on a bed of arugula which was fantastic. I also garnished with a lemon slice, slit on the radius, twisted, then placed on top of the fish.
Enjoy! Nice easy company main dish.
http://www.ediblecommunities.com/santabarbara/main-dishes/roasted-black-cod-with-bok-choy-and-soy-caramel-sauce.htm
Makes 4 servings
•5 ounces red cabbage, thinly sliced (about 2 cups)
•2 large bulbs bok choy, halved (RY NOTE: think baby bok choy)
•2 small tomatoes, halved
•Salt
•4 green onions, white and green parts, cut into 3-inch lengths
•4 teaspoons toasted sesame oil
•4 teaspoons seasoned rice wine vinegar
•4 slices lime
•1 serrano chile, sliced (optional)
•1 pound black cod fillet or steaks, cut into 4 equal portions
•1⁄2 cup Soy Caramel Sauce (recipe follows)
•4 cups cooked rice
Preheat the oven to 400° F. Line a sheet pan with aluminum foil.
You’re going to make 4 separate piles on the foil. Each pile will get 1⁄2 cup cabbage, a bok choy half, a tomato half sprinkled with a little salt, and a quarter of the green onions. Drizzle each pile with 1 teaspoon sesame oil and 1 teaspoon rice wine vinegar. Top with a lime slice and sprinkle with some chile pieces. Roast the vegetables in the oven for 20 minutes, or until they are soft and lightly browned around the edges. Keep the oven on.
Remove the pan from the oven, place one piece of black cod, skin side down, on each pile, and drizzle 1 tablespoon Soy Caramel Sauce on each piece of fish (RY NOTE: Brush it on to coat, you'll want this taste on every inch). Roast for another 8 to 10 minutes or until a press of the finger reveals a sliding away, ever so gently, of the fish into the beginning of individual flakes. Serve with the rice and remaining Soy Caramel Sauce.
Soy Caramel Sauce
•Makes about 1⁄4 cup
•2 tablespoons soy sauce
•1⁄4 cup sake
•3 tablespoons mirin
•1 teaspoon sugar
•1 tablespoon lemon juice
•1⁄4 cup cold unsalted butter, cut into tablespoons
In a small saucepan, add the soy sauce, sake, mirin, sugar and lemon juice. Bring to a boil over high heat, then lower the heat and reduce to a simmer. Cook the sauce until it is reduced by half, 5 to 7 minutes. Turn the heat down to its lowest setting and whisk in the butter 1 tablespoon at a time, adding each only after the previous one has melted. Taste and add more lemon juice if desired.
RY NOTES: Do not overbake the fish! It is a delicate fish and it needs no longer than the recipe timing to be buttery wonderful done. Trader Joe's is currently running it as a new fall featured item in the frozen aisle. Yummy!
I low-carbed the sauce: just did a tsp. of the mirin and subbed rice vinegar for the remainder of the mirin and half the sake, used splenda instead of sugar, and added an extra tbl to make up for the mirin. It was still out of this world. I could sit and eat a bowl of this stuff. Whisking in the butter totally sends it over the top.
I skipped the brown rice and served it on a bed of arugula which was fantastic. I also garnished with a lemon slice, slit on the radius, twisted, then placed on top of the fish.
Enjoy! Nice easy company main dish.
http://www.ediblecommunities.com/santabarbara/main-dishes/roasted-black-cod-with-bok-choy-and-soy-caramel-sauce.htm