Cod Fish in Dashi 昆布味噌鳕鱼

Are you a fan of cod fish? If I were to rank the fishes that I like most, cod will surely top my list. The snowy white flesh, so tender and juicy. Most fishes are easy to overcook, but cooking cod is much more forgiving. With proper care, you could hardly overcook it to the point of dry and tough, perhaps due to the nature of the meat that is relatively oily.

I usually like to have my cod steamed, fresh cod taste superb even without much seasonings. Seafood soy sauce is my first choice, as it is a bit sweeter than regular soy sauce, and coriander leaves render a refreshing twist to the steamed fish. The coriander was chopped and added right before serving so that it would not get soggy. It could be a bit boring, though, having cod the same style all the time. 

So today, I made it Japanese style. A piece of cod fish pan fried to brown the surface, and doused in freshly prepared umami sauce made of kombu, miso and bonito. Add some greens and vegetables to it, you get a plate of colorful healthy dish.  

The dashi is very well balanced in terms of its saltiness and sweetness. Even Su that don't usually keen on miso soup find this appetizing. Serve the fish over a bowl of japonica rice, drizzle with black sesame seeds and yes, your meal is ready!

Cod Fish in Dashi

Ingredients

• 1 slice (around 150g) cod fish

Dashi

• 1 piece (around 6cmx3cm) kombu (seaweed)
• 1 tbsp (19g) miso paste
• 1-2 tbsp (3g) bonito flakes
• 1 cup water

Others

• 4 asparagus
• 1/2 cup shimeji mushroom
• 3 cherry tomatoes, halved

Cooking Directions

1. In a pan, heat 2 tbsp of oil and pan fry the cod fish (you can also skip this step and cook the fish directly in the dashi). Set aside.
2. In a pot, combine the ingredients for dashi and simmer for 30 minutes.
3. Strain the stock.
4. Add in asparagus and shimeji mushroom, cook for another 3 minutes.
5. Pour the dashi over the fish, garnish with cherry tomatoes.

昆布味噌鳕鱼

配料

• 1片（约150克）鳕鱼

昆布汤

• 1片（约6cmx3cm）昆布（海带）
• 1汤匙（19克）味噌
• 1-2汤匙（3g）柴鱼片
• 1杯水

其他

• 4条芦笋
• 1/2杯shimeji蘑菇
• 3个樱桃番茄，切半

做法

1. 在平底锅，烧热2汤匙油，煎鳕鱼至表面呈金黄色（也可以跳过这一步，直接用汤煮鱼）。备用。
2. 在一个锅里，加入昆布汤的材料，小火煮30分钟。
3. 把汤过滤。
4. 加入芦笋和shimeji蘑菇，再煮3分钟。
5. 汤汁倒在鱼上，用樱桃番茄装饰。