Monday, May 10, 2010
Steamed Cod and Vegetables
1 1lb. fresh Cod fillet
5 skinny carrots
1 small head bok choy, rinsed and chopped
1/2 small head of cabbage, sliced thinly
1 can chicken noodle soup
1 piece ginger, grated
2 cloves of fresh garlic, grated
sea salt and cracked pepper
drain noodles from the soup. Add 1 can of water to the remaining broth and pour in wok or skillet. Add white parts of bok choy, carrots and cabbage, ginger and garlic. Simmer with lid on for 5 minutes. Add fish fillet and season with salt and pepper. Close lid and simmer additional 5 minutes until fish is opaque and fork slides thru easily. Transfer fish and vegetables to serving platter with a slotted spoon. Add noodles to broth and heat. Add noodles to serving dish.
Usually I drizzle olive oil on top for extra flavor but tonight I forgot, was still great .