Asian Ginger Cod + Sautéed Mustard Greens

Posted by Danika Brysha on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
There have been many positive changes in the Model Meals Kitchen recently. You may notice some scrumptious new dishes coming up on our menu and blog, so get excited, because they all sound amazing. Lucky for you, Model Meals loves to share their recipes and the joy of cooking. So get ready to have some fun in the kitchen!
Cod is such a light and versatile choice when you are looking to serve seafood. Everyone loves a beautiful white fish, and it will pick up any sort of delicious flavors you feel like adding to the cooking process. We went with an asian flare this week at Model Meals. When we get fresh ginger and lemongrass in the kitchen, we just want to add it to everything. 
   
Did you know that Cod is up there with salmon as one of the healthiest foods for your brain? It is also packed with Omega3 fatty acids that keep your heart healthy. Add flavorful mustard greens and hearty portobello mushrooms, and you have the perfect Model Meal!
We hope you have fun making this delicious dish filled with so many colors and aromas. We would love to see your version on Instagram. Make sure to post a pic and tag @modelmealskitchen
Serves 2
*use organic ingredients whenever possible*
1 lb wild cod
1 bunch mustard greens
1 large portobello mushroom
2 knobs ginger
4 garlic cloves
1 lemongrass stalk
1 bunch green onion
sesame oil
salt to taste
Begin by making the ginger poaching liquid. In a large sauté pan, heat sesame oil, and add 3 whole cloves of garlic, 1 peeled knob of ginger, 4 to 5 green onions and split stalks of lemongrass. Cook for a couple minutes until ingredients become fragrant. Add 2 cups of water to your pan and allow it to simmer for an hour. Strain your liquid into a glass measuring cup and place your refrigerator to cool.
Preheat oven to 300 degrees. Cut your fish into single serving pieces. Place fish into a small baking dish. Add the cooled broth until it comes one third of the way up the side of the fish. Place baking dish in oven for 10 to 15 minutes or until the fish is just cooked through.

For the mushroom and mustard greens, mince remaining garlic clove and ginger. Slice portobello mushroom into thin segments and separate mustard greens. Heat sesame oil in sauté pan and add garlic and ginger to pan. Let cook for one minute until fragrant. Add mushrooms to pan and sauté for 2 minutes over high heat. Add mustard greens to pan and sauté for 3 to 5 more minutes. Plate your mushrooms and greens and place fish on top. Garnish with chopped green onion and sesame seeds. Enjoy!
 

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