Monday, September 10, 2012
Black Cod, Chinese Eggplant, Shitake, Soy Basil Sauce
The earthy flavors of Chinese vegetables go great with the meaty textured Cod. Quality fish is the key making this dish a success. The feeds two, costs $20 and takes about 1 hour.
Soy Basil Sauce
2 cup Kitchen Basics vegetable stock
2 tablespoons organic soy sauce
2 tablespoons ponzu
2 tablespoons chopped onion
1 tablespoons chopped ginger
1/4 piece fresh lemongrass
1 handful fresh basil
Start all ingredients except basil in a small sauce pan and let reduce over medium low heat until about 1/4 cup remains. Strain and reserve 1/8 cup for glazing veggies and meat. Reduce remaining 1/8 cup to a few tablespoons and then add basil for a finishing sauce.
Roasted Chinese Eggplant and Shitake Mushrooms
Preheat the oven to 375. Slice medium eggplant in half. Brush with marinade and roast in the oven for about 45 minutes. After the eggplant has been in for 20 minutes, brush the mushrooms with the marinade and place in the oven for the remaining 25 minutes.
Start a large sautee pan on medium high with 2 tablespoons of vegetable oil. Once very hot, add the two Cod filets slowly and let cook for about 4-5 minutes or until golden. Flip fish and let cook 3 minutes. Pour remaining marinade in to the pan,with some fresh lemongrass and then place the whole pan in the oven. Let cook for 7 minutes and remove. Serve over eggplant and mushrooms, top with the finishing sauce.
Posted by Rick Truocchio at 9:20 PM 1 comment:
Subscribe to: Posts (Atom)