Ingredients
- 4 ounce filet of cod
- 4 ounce filet of cod
- 1 teaspoon rice vinegar
- 2 teaspoon pieces of bok choy
- 1 teaspoon garlic clove
- 1 teaspoon mango
- 2 ounce watermelon
- 4 ounce pieces of seedless white grapes
- 1 ounce red onion, peeled
- 1 teaspoon dry coconut shavings (optional)
- 4 ounce filet of cod
- 1 teaspoon rice vinegar
- 2 teaspoon pieces of bok choy
- 1 teaspoon garlic clove
- 1 teaspoon mango
- 2 ounce watermelon
- 4 ounce pieces of seedless white grapes
- 1 ounce red onion, peeled
- 1 teaspoon dry coconut shavings (optional)
- 2 shallots
- 2 garlic cloves
- 1 2-inch piece of lemongrass
- 1 slice ginger
- 1 slice small celery stalk
- 1 slice fennel stick
- 1/2 can coconut milk
- 1 tablespoon rice vinegar
- 1 tablespoon sake
Preparation
Baking Directions:
Cod Steal This Recipe® step-by-step Instructions:Preheat oven to 300 degrees Fahrenheit.
Season filets evenly with kosher salt.
Rub fish with olive oil and place in a non-stick cake pan large enough to hold 2 filets with a half-inch spacing between each.
Bake for 12 minutes.
Garnish Steal This Recipe® step-by-step Instructions:Dice mango and watermelon.
Cut the red onion and grapes in quarters.
Remove the root of the bok choy and clean the leaves in cold water adding 1 teaspoon of rice vinegar.
In a hot sauté pan coated with olive oil cook at medium heat, in order, the mango, red onion, grapes, finished by the watermelon (this should take 6 minutes).
Simultaneously, steam the bok choy.
Salt and pepper the fruits and vegetables in the sauté pan and finish with rice vinegar.
Reserve until needed.
Sake Emulsion Steal This Recipe® step-by-step Instructions:Sweat the chopped shallots, smashed garlic, finely chopped lemongrass, ginger, celery, and fennel in a saucepot with olive oil until translucent or until it gives off an aroma.
Add a can of coconut milk.
Simmer for 15 minutes to infuse flavor.
Strain in a blender and add rice wine vinegar, sake, blending until emulsified and aerated.
Season to taste with salt.
Serving Directions:
Assembly Instructions:In a shallow bowl, place the filet with a spatula.
Place bok choy around.
Place garnish around and pour sauce over the cod.
Finish with dry coconut shavings (optional).
Serve.
Tips:
For complete nutritional information go to www.
stealthisrecipe.
com.