Honey Sriracha Cod Noodle Bowl
Honey Sriracha Cod Noodle Bowl
Directions
- 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.
- Remove from heat, discard ginger, and hold warm.
- In a small bowl blend the sriracha with the honey.
Heat a large sauté pan, and add the canola and sesame oil.
- 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.
- Remove, baste hold warm.
- 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.
- Add 1 oz. of diced tofu, 6 bamboo shoots and 6 waterchestnuts and cook until everything is hot about 1-2 minutes.
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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
- 3 tsp
- 1 tbsp oil, sesame
- 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