Honey Sriracha Cod Noodle Bowl

Directions

  1. In a large pot add the chicken broth, soy sauce, ginger and fish sauce. Bring to a boil, reduce to a simmer and cook until the broth has reduced by ¼ to 9 cups.
  2. Remove from heat, discard ginger, and hold warm.
  3. In a small bowl blend the sriracha with the honey. Heat a large sauté pan, and add the canola and sesame oil.
  4. Brush each side of the chosen Alaska fish with the honey sriracha. *** Place carefully into pan, and cook 2-3 minutes, turn, baste. Cook until done about 2-3 minutes.
  5. Remove, baste hold warm.
  6. In a sauce pot add 6 ozs. cooked udon and 12 ozs. of the broth, along with 4 pieces of the bok choy, split in half lengthwise and 2 shitake mushroom, sliced thin. Bring to boil, reduce to simmer and cook 2 minutes.
  7. Add 1 oz. of diced tofu, 6 bamboo shoots and 6 waterchestnuts and cook until everything is hot about 1-2 minutes.
  8. Remove everything to serving bowl. Top with cooked fish. Garnish with 1 tsp. of chopped cilantro and drizzle ½ tsp. sesame oil. Serve

Ingredients

  • 36 each bamboo shoots, sliced
  • 24 each bok choy, baby, separated into individual leaves with stems attached
  • 3 tbsp oil, canola
  • 12 cups chicken broth
  • 6 tsp cilantro, fresh, chopped
  • 6 4 oz Alaska cod fillet(s)
  • 1 tbsp fish sauce
  • 2 oz ginger, sliced
  • 2 tbsp honey
  • 1 tbsp oil, sesame
  • 3 tsp
  • 12 each mushroom(s), shiitake
  • 3 tbsp soy sauce, reduced sodium
  • 1/4 cup Sriracha
  • 6 oz tofu, firm, diced
  • 2 1/4 lbs udon noodles, fresh
  • 36 each water chestnuts, sliced