Ginger Cod With Coconut Miso, Cabbage & Seaweed
Recipe Intro From feedfeed
Cod is extremely receptive to Asian flavors. This combination of ginger, miso and coconut sound like Sunday perfection.
Opt for Pacific Cod as a more sustainable option.
2 Cod pieces (I buy the wild caught pieced out bags from whole foods for easy weekday dinners)
2 tablespoons powered miso
2 tablespoons Coconut oil
1 large chunk of ginger (about 3”) - minced
3 sheets dried Kombu - crumbled
1 half red cabbage - shredded
2 oz coconut milk
2 cups water
Season fish with salt + pepper generously and then top with a thin layer of the ginger. Set aside.
Melt coconut oil in a large soup pot - add onions and some salt. cook until caramelized. Add water miso kombu and ginger and bring to a boil. Turn back heat and simmer for 15 minutes. Add cabbage and ginger and simmer for additional 20 minutes. turn off heat stir in coconut milk, season to taste.
During the second simmer I cook my fish. You may cook this in a pan on your stove top, in a pouch or by my less conventional way: I like to turn my outdoor grill on high and add a foil packet of of hickory or cedar chips. while the grill is heating I heat my cast iron pan inside with some oil. when the grill is ready I add the fish to the pan, put the pan on the grill, close the grill and let cook for 5 minutes. I do not like to let the fish rest before serving.
Plating is nice in a shallow bowl so you can add fish and surround it with the broth and then pile your cabbage and Kombu next to it. Garnish with a pinch of fresh ginger and enjoy!