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43d871c6 c487 45fb 9164 ed3c32cb9694  2016 04 04 03 04 53
Ingrid Goesnar
Ingrid Goesnar

Miso marinated Cod with steamed Bok Choy and Fennel English Peas Broth ✨
-miso marinade:
2 tablespoon of Miso paste
2 tablespoon of Plum Wine
1/4 cup of soy sauce
1/8 cup of honey
1/8 cup of sesame oil
Mix together and submerge the cod into the marinade for 30-60 minutes.

Preheat the oven to broil at 550F. Bake for 15 minutes.

While fish was marinating, steam the Bok Choy, blanch English peas, use the pea broth to simmer a head of fennel. Purée the fennel broth then strain with fine mesh. Salt the broth to your taste and blend with extra virgin olive oil.

Plate the Bok Choy, place the peas in the middle of the Bok Choy, pour in the broth and topped with baked cod.

Bon appetite ❤️

Christine
Christine
Delicious, I used Salmon instead of Cod and at the end sprinkled some nori leave in stripes and sesame seeds for more Japanese touch
Christine
Christine
Thanks, no I'd leave a clear broth, just did not get puree the broth
Christine
Christine
Hi do you purée the fennel then? You will have a thicker broth correct?
Ingrid Goesnar
Ingrid Goesnar
Hi Christine, I did not purée the fennel since I wanted to create a clear and light broth but you can purée the fennel so it's thicker and creamier.
Jack Jones
Jack Jones
Fabulous photo...going to give the recipe a try tonight. Thanks for sharing, Ingrid!
Laura Martinetti
Laura Martinetti
This is beautiful!!!
Ingrid Goesnar
Ingrid Goesnar
Thank you Laura ?