Before I even begin to talk about the meal and the preparation, I have to tell you about the black cod we used! Our very dear and generous friends move to Alaska in the summer and send a LOT of freshly caught black cod that has been immediately frozen and vacuum packed which they then overnight to us with a lot of dry ice. This cod is like eating butter and simply melts in your mouth, in fact the Japanese even call Black Cod butter fish, and one of the best sushi restaurants in New York City get their black cod similarly from Alaska too. And the freshness is unparalleled to any other fish I have ever bought or consumed.
Considering that this fish is so incredibly fresh and delicious, our preparations for it are simple and we don’t like to overpower the fish with spices and sauces. Even the Indian in me agrees with the less-is-more concept here.
- Wash and pat dry 2 6oz fillets of black cod. Sprinkle with salt and pepper on both sides. Do not use too much salt as soy sauce will also be used in the sauce.
- In a small bowl mix together 1-inch thinly sliced ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp chili oil, 1 tbsp seasoned rice vinegar and freshly cracked black pepper.
- Steam the fish with the above sauce drizzled over it and whole dried red chilies for 5–7 minutes or until cooked through. Garnish with cilantro.
- Boil 1 cup brown rice with 1 star anise.
- Heat 1 tbsp vegetable oil. Sauté 2 spring onions sliced with 2 sliced garlic clovesfor 2 minutes.
- Add 1 tbsp of any Asian chili sauce that you have in your pantry, with 2 tbsp oyster sauce, 1 tbsp soy sauce and 1 tbsp seasoned rice vinegar. Mix well and add a handful of mixed Asian frozen vegetables and 10–12 asparaguses.
- Let the vegetables cook until half way done, about 3–4 minutes and add the rice.
- Add 2 tbsp soy sauce (taste as you go along to not over salt the rice) and mix well. This gives the rice the color and flavors it too.
- Right before serving, toss in a bag of fresh sprouts and serve.
This meal is simple, light and easy to prepare.
In a large wok, heat 1 tsp peanut oil and fry 2 large eggs beaten. Add the left over fried rice and break the egg into the rice. It changes the rice around slightly and adds the required protein into it too.