Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon

Name: Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon five-spice powder; 3 heads baby bok choy, cored and thinly sliced on the diagonal (see Its that easy), leaves separated from stalks; 1 carrot, peeled and thinly sliced on the diagonal (see Its that easy); 414 milliliters 420 ml chicken broth; 340 grams 170-g black cod fillets; 1 Tbsp dry sherry; 2 teaspoons minced fresh cilantro; 1 Tbsp peeled and minced fresh ginger; 1 green onion, white and tender green parts, thinly sliced on the diagonal (see Its that easy); 2 servings Salt and freshly ground black pepper; 1 teaspoon toasted sesame oil; 1 teaspoon sesame seeds; 1 teaspoon soy sauce, plus more if needed; 1 teaspoon sugar; 85 grams 85 g udon noodles; 1 Tbsp vegetable oil

Need a dairy free main course? Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon could be a super recipe to try. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 39g of protein, 13g of fat, and a total of 421 calories. This recipe serves 2. A mixture of sesame oil, salt and pepper, green onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Pat the fillets dry and sprinkle all over with salt and pepper.

Ingredients you will need

Salt And Pepper

In a small bowl, whisk together the chicken broth, sherry, soy sauce, sugar, five-spice powder, and sesame oil. Set aside.

Ingredients you will need

Chicken Broth

Sesame Oil

Soy Sauce

Sherry

Sugar

Equipment you will use

Whisk

Bowl

Heat a 12-in/30.5-cm skillet with a lid over medium-high heat and add the vegetable oil. When the oil shimmers, add the bok choy stems, carrot, and ginger and sauté until the bok choy turns bright green and the ginger is fragrant, about 2 minutes.

Ingredients you will need

Cooking Oil

Bok Choy

Carrot

Ginger

Equipment you will use

Frying Pan

Add the broth mixture and bring to a simmer.

Ingredients you will need

Broth

Add the noodles and give them a stir to keep them from sticking. When the broth returns to a simmer, top the noodles and veggies with the fish, bok choy leaves, and green onion. Cover, reduce the heat to low, and simmer until the noodles and fish are tender and cooked through, about 4 minutes. Taste and add more soy sauce or pepper if the mix needs it.

Ingredients you will need

Bok Choy Leaves

Green Onions

Soy Sauce

Pasta

Pepper

Broth

Fish

Divide the noodles and fish between two warmed shallow bowls and ladle the broth and vegetables over.

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Vegetable

Pasta

Broth

Fish

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Bowl

Ladle

Garnish with the cilantro and sesame seeds and serve hot.

Ingredients you will need

Sesame Seeds

Cilantro

Cutting vegetables on the diagonal is an Asian technique that exposes more cut surface to heat, helping the vegetables to cook faster. They also look prettier cut that way. Just angle your knife and slice away. You'll get the hang of it in no time.Extra hungry?

Ingredients you will need

Vegetable

Equipment you will use

Knife

Serve a bigger piece of fish. About 8 oz/225 g should do it.In the glass: Try a Sauvignon Blanc from New Zealand, such as Kim Crawford or Pomelo for tropical fruit and a zesty finish.

Ingredients you will need

Sauvignon Blanc

Tropical Fruit

Pomelo

Fish

Reprinted with permission from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder. Text copyright © 2013 by Carla Snyder; photographs copyright © 2013 by Jody Horton. Published by Chronicle Books LLC.

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

1teaspoon

five-spice powder 3heads

baby bok choy, cored and thinly sliced on the diagonal (see "It's that easy"), leaves separated from stalks 1

carrot, peeled and thinly sliced on the diagonal (see "It's that easy")414milliliters

420 ml chicken broth 340grams

170-g black cod fillets 1Tbsp

dry sherry 2teaspoons

minced fresh cilantro 1Tbsp

peeled and minced fresh ginger 1

green onion, white and tender green parts, thinly sliced on the diagonal (see "It's that easy")2servings

Salt and freshly ground black pepper 1teaspoon

toasted sesame oil 1teaspoon

sesame seeds 1teaspoon

soy sauce, plus more if needed 1teaspoon

sugar 85grams

85 g udon noodles 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.