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Sauteed Cod on Snow Peas and Cabbage with Miso Vinaigrette

June 28th, 2007

Owning a mandoline is very convenient when you are presented with a recipe like this. It makes simple work of sliced cabbage. I did, however, slice the snow peas by hand. The snow peas I had found at the market were lacking the vibrant green color I desired. To solve this, I blanched them before slicing them.

For vinaigrette

  • 2 tbsp seasoned rice vinegar
  • 3 tbsp water
  • 2 tbsp red or white miso
  • 1 tbsp sugar
  • 1 tbsp mirin
  • 2 tbsp finely grated fresh ginger
  • 4 tsp tahini
  • 3 tbsp vegetable oil

For cabbage

  • 2 tbsp vegetable oil
  • 2 garlic cloves, finely chopped
  • 1/2 lb Savoy cabbage, very thinly sliced crosswise
  • 1/2 lb napa cabbage, very thinly slice crosswise
  • 1/4 lb snow peas, very thinly sliced lengthwise

For fish

  • 2 tbsp vegetable oil
  • 4 5 oz. cod fillets, center cut if possible

Make vinaigrette

Purée all vinaigrette ingredients in a blender until smooth

Sauté cabbage

Heat oil in a large non-stick skillet over medium high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.

Cook fish

Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes in total. Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

Entry Filed under: Fish and Shellfish,Main Courses,Salads and Dressings

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