This is the last (the 5th and final) recipe using the last cup of leftover sauce from the original Oxtail Stew. While the final post will be Spanish Meatballs (on Friday), the meatballs were still in the freezer so I posted this recipe while they defrosted. We have come full circle.
This dish came together in no time. Simply coat a firm white fish like cod or snapper in a miso marinade and serve it in a Sichuan sauce. Takes less than 30 minutes from oven to table.
If you can not find miso, a good substitute would be black bean paste and that can be found where Kikkoman is sold. I did make a batch of Basmati Fried Rice but plain rice is fine. I also recommend Near East's Bulgar and Whole Wheat Orzo Pilaf.
Sichuan Braised Cod
makes 4 servings
* 1 1/2 pound cod
* 1 1/2 tablespoons minced ginger
* 2 tablespoons rice vinegar
* 3/4 cup chicken broth
* 1 1/2 tablespoons low sodium soy sauce
* 1 tablespoons ketchup
* Pinch red pepper flakes
* 4 scallions, thinly sliced, white and green parts separated
* 1 cup Master Sauce
Miso marinade:
* 1 tablespoon white miso paste
* 1/2 teaspoon Sriracha
* 1 garlic clove, minced
* 1 tablespoon olive oil
* 2 teaspoons white vinegar
1. Preheat oven to 350°. Place the marinade in a small bowl and whisk to emulsify.
Rub the fish on both sides.
2. Bake fish for 20 minutes.
3. In a saucepan, add ginger through pepper flakes and simmer until it thickens, about 15 minutes.
Add the white parts of the scallion and remove from the heat.
4. When the fish is done, spoon the sauce over the fish, sprinkle with the green parts of the scallion.
All Five Dishes using the Master Sauce:
Insanely Good Oxtail Stew - Master Sauce
Shrimp Etouffee
Braised Pork Ribs
Spanish Meatballs (post - Friday)
Sichuan Cod
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