The flavors of fresh ginger, soy sauce, mushrooms and sweet cod fillets are captured in a sealed foil packet. It’s an easy way to enjoy a Chinese dish without much fuss.
Sherry is called for in the sauce. You can buy small bottles (splits) of sherry or use chicken or fish broth instead.
Serve the fish, vegetables and the fragrant sauce over boiled Chinese noodles. These can be found steamed in the refrigerated section of the produce department or dried in the Asian food section of the market.
Cod Chinois (Cod With Chinese Vegetables)
Yield 2 servings. Recipe by Linda Gassenheimer
3/4 pound cod fillets
1 cup sliced shiitake mushrooms
1 cup shredded carrots
1 cup sliced scallions
2 tablespoons chopped fresh ginger
3 tablespoons reduced-sodium soy sauce
3 tablespoons dry sherry or broth
2 teaspoons minced garlic
1 tablespoon sugar
1 tablespoon sesame oil
Preheat oven to 450 degrees. Cut two 12-inch squares of foil. Divide the cod into 2 portions and place one portion on each square. Place half the mushrooms, carrots, scallions and ginger on each fillet. Mix the soy sauce, sherry, garlic, sugar and sesame oil together. Drizzle over the fish and vegetables. Fold foil in half and seal the edges to make a closed packet. Place them on a baking sheet and bake 15 minutes. Remove from oven, open packets and spoon contents including the sauce over cooked noodles.
