🍽️ Gentle Poached Cod with Asparagus and Asian Notes

Name: Gentle Poached Cod with Asparagus and Asian Notes
Total time: 30 min
Yield: 4 servings
Ingredients: 750 g green asparagus; 4 cod fillets (skinless, approx. 150-200 g each); 1 lemon; 1 bunch dill; 2 bay leaves; sugar; 3 garlic cloves (sliced thinly); 1 piece fresh ginger (10 cm, peeled and sliced thinly); sesame oil; 5 tbsp Japanese rice wine (sake); 5 tbsp soy sauce; 2.5 tbsp sugar; 1 small dried red chili pepper (crushed in a mortar); 2 tbsp chive rings; pepper (from the mill)

358 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

750 g green asparagus
4 cod fillets (skinless, approx. 150-200 g each)
1 lemon
1 bunch dill
2 bay leaves
sugar
3 garlic cloves (sliced thinly)
1 piece fresh ginger (10 cm, peeled and sliced thinly)
sesame oil
5 tbsp Japanese rice wine (sake)
5 tbsp soy sauce
2.5 tbsp sugar
1 small dried red chili pepper (crushed in a mortar)
2 tbsp chive rings
pepper (from the mill)

Instructions

1. Pour 2 liters of water into a large pot and salt it generously.
2. Bring the salted water to a boil.
3. Squeeze a lemon and add the juice to the boiling water.
4. Wash a sprig of dill and shake it dry.
5. Pluck the fine dill tips from the woody stems.
6. Add a bay leaf to the broth.
7. Season the broth with a pinch of sugar.
8. Let the broth simmer for 5 minutes over low heat.
9. Rinse the cod under running water.
10. Pat the fish dry with kitchen paper.
11. Cut the cod into bite-sized pieces.
12. Place the fish pieces into the hot broth.
13. Let the fish cook for 2 to 3 minutes.
14. Heat one tablespoon of sesame oil in a pan.
15. Sauté a chopped garlic clove and some ginger in the oil.
16. Add rice wine, soy sauce, sugar, and chili to the pan.
17. Let the sauce simmer gently for about 2 minutes over low heat.
18. Wash the asparagus under running water.
19. Cut off the tough lower ends of the asparagus stalks.
20. Blanch the asparagus in plenty of salted water for about 8 minutes.
21. Let the asparagus drain.
22. Drizzle the asparagus with a little sesame oil.
23. Carefully lift the cooked cod out of the broth.
24. Let the fish drain briefly.
25. Distribute the cod onto four plates.
26. Pour the Asian sauce over the fish.
27. Cut chives into fine rings.
28. Sprinkle the fish with the chive rings.
29. Arrange the asparagus on top of the fish.
30. Season the dish with plenty of black pepper.
31. Serve the dish immediately while hot.

Nutrition per serving

kcal: 358
Protein: 41 g · Fett/Fat: 10 g · Carbs: 22 g