after yesterday’s ridiculousness with the rutabaga roulade, i really wanted to make something simple. and safe. and quick.
you see, i think i was so traumatized by yesterday’s whole cooking experience that i actually had dreams about rutabagas. those big dumb root vegetables.
no, no, i shouldn’t blame the rutabaga. it’s not his (her?) fault. i should use my better judgement and just not take on an 80 component/45 bowl recipe on a tuesday night. so i forgive you rutabaga, we’ll meet again. just not tonight.
today meet my old friends ginger, asparagus, and fish – cod to be specific. this recipe takes a total of 10 minutes to prep and another 10 minutes to cook. it results in 2 pans, 1 cutting board, 1 knife, and 1 spatula. that’s palatable, right?
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons ginger, grated
- 1½ lb cod, cut into serving size pieces
- salt and pepper to taste
- 6-8 scallions (i used 1 leek, which also works), sliced thinly
- squeeze of lemon juice
- 2 tablespoons olive oil
- 4 garlic cloves, chopped
- 1 tablespoon ginger, grated
- 1 lb asparagus
- salt and pepper to taste
- Mix together rice wine vinegar, soy sauce, and ginger and stir well. Pour into deep pan or dutch oven.
- Place cod on top of liquid and season with salt and pepper. Bring liquid to a boil, cover, and cook for 6 minutes, occasionally pouring the soy sauce marinade on top of the fish.
- Throw scallions or leeks on top and cook for an additional 2 minutes. Remove fish from heat and squeeze a little lemon juice on top.
- Heat olive oil in a large pan. Add garlic and ginger, cooking for 1-2 minutes, until fragrant.
- Add asparagus to pan, cover, and cook for an additional 4-8 minutes, depending on thickness of the stalks.
cod recipe adapted from martha stewart.
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