Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.