This recipe caught my eye over at the website for Tao of Wellness. This is the website of the Drs. Maoshing and Daoshing Ni, owners and founders of Yo San University, my Alma mater. This recipe in particular comes from Dr. Mao, under the intention “Heart Health”, and originally uses salmon. Since wild caught salmon is so over fished now, hubby and I opted for wild caught cod. It was a wonderful substitute.
Basically what I am giving you is a sauce and cooking instructions, both of which are from the Mao’s recipe. His recipe gives you more stuff to do with it, like eating as a salad, with the sauce as a dressing, and cooking leeks with it. We tried cooking the leeks with it, but I think they were too big, as they didn’t cook all the way through.
So with no further ado, here is an extremely simple and delicious fish dish!
14 oz Cod filet (serves two)
sliced fresh ginger
1/2 c. Rice vinegar
2 T. white miso
1/2 to 1 tsp. powdered ginger
Heat oven to 375.
In a saucepan, warm the vinegar. When warm, add in miso and ginger powder, stirring to combine.
Lay the cod on a sheet of aluminum foil, gathering up the edges to make a bowl shape. Lay the slices of fresh ginger over the fish. Spoon the sauce over the filets.
Roll the edges of the aluminum foil together to make a tent.
Bake for 30 minutes.
Leeks- slice in half lengthwise, then slice the halves into thirds lengthwise. Place over filet, over the ginger, and pour sauce over the whole thing. Tent and bake.
We had this tonight with the Celeriac and Parsley soup. Yum!