A light and flavorful Asian-style black cod dish, infused with soy, ginger, and honey, served with vibrant asparagus, shimeji mushrooms, pickled tomato, and edamame.
Asian Culinary Masterpieces Unveiled
A light and flavorful Asian-style black cod dish, infused with soy, ginger, and honey, served with vibrant asparagus, shimeji mushrooms, pickled tomato, and edamame.
Ingredients
- 2 filets black cod (6 oz each)
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp fresh ginger grated
- 1 tbsp sesame oil
- 2 cups asparagus trimmed and cut
- 1 cup shimeji mushrooms ends trimmed
- 1/2 cup edamame shelled
- 4 cherry tomatoes halved (pickled or fresh)
- 1 tsp sesame seeds for garnish
- 1 green onion sliced for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, honey, grated ginger, and sesame oil.
- Place black cod fillets on the prepared baking sheet. Pour half of the marinade evenly over the cod.
- Roast for 15-18 minutes, or until the fish flakes easily with a fork.
- While the fish bakes, steam or blanch asparagus and edamame until tender-crisp. Sauté shimeji mushrooms until tender.
- Arrange the cooked black cod on plates. Garnish with steamed asparagus, shimeji mushrooms, edamame, and cherry tomatoes.
- Drizzle with remaining marinade (if desired) and sprinkle with sesame seeds and sliced green onion before serving.
Notes
For best results, marinate the cod for at least 30 minutes. Adjust honey and ginger to your taste. Serve with a side of steamed rice or quinoa. Ensure vegetables are cooked al dente for a delightful crunch.
