Cod in Garlic-Ginger Broth

• Seafood

  • 1 (12-ounce piece Cod

• Produce

  • 1 Carrot
  • 2 tbsp Cilantro, fresh
  • 1 Garlic clove
  • 1 1/2 tsp Ginger, fresh
  • 8 Shiitake mushrooms
  • 1/2 Yellow onion

• Canned Goods

  • 3 cups Dashi

• Condiments

  • 1 tsp Lime juice
  • 2 tbsp Soy sauce, low sodium

• Oils & Vinegars

  • 1 tsp Cooking oil

• Other

  • 3 Scallions (white and green parts, finely chopped

Found on steamykitchen.com

Ingredients

• 1/2 yellow onion, finely diced
• 1 1/2 teaspoons grated fresh ginger (use a rasp grater)
• 1 garlic clove, through a garlic press
• 1 teaspoon cooking oil
• 2 tablespoons low-sodium soy sauce
• 3 cups dashi (see note above) or vegetable broth
• 1 teaspoon lime juice
• 1 (12-ounce) piece cod, skin removed
• 8 shiitake mushrooms, stems removed, caps thinly sliced
• 1 carrot, peeled and sliced into thin matchsticks (or 1 handful of matchstick-cut carrots)
• 3 scallions (white and green parts), finely chopped
• 2 tablespoons fresh cilantro, roughly chopped

Directions

• Heat a wok or large saute pan over medium-low heat. Immediately add in the onion, ginger and garlic. Stir constantly and cook slowly for 3 minutes, until the onion is softened and all the aromatics are fragrant. Take care not to burn them! Stir in the soy sauce, dashi and lime juice. Place the cod fillet in the wok and turn the heat to medium. Cover and let the fish cook slowly, making sure that the broth stays at a bare simmer. Cook for 8 minutes. Uncover and stir in the shiitake mushrooms, carrots and green onions. Cover again and cook an additional 2 minutes or until cod flakes easily at thickest part. Top with cilantro and serve immediately.