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Asian Fusion Cod

Easy Asian Fusion Cod

When you live in different countries, you learn how to adapt to your environment.  You also bring a little of all the flavors, experiences and cultures along with you on your long journey.

Easy Asian Fusion Cod

Living in the States, I learned how to adapt to the hustle and bustle of working full time with kids and a traveling husband. This taught me basic kitchen survival skills on keeping things simple and quick in the kitchen to minimize the evening chaos. Living in Japan I learned the magic of the taking time to smell the flowers and enjoy how simple, pure ingredients really make the flavors of a dish stand alone. In Hong Kong, China I have learned the love and importance of the bamboo steamer. Steaming is a very healthy way to prepare your food as the vitamins and minerals remain without the use of any additional fats. I have also embraced Traditional Chinese Medicine and have learned how certain foods, herbs and their preparation methods can affect our health.

Bok Choy

Today, I want to share with you the blend of all of these international experiences in a American-Japanese-Chinese fusion dish.  From America, I wanted to make something quick and easy for those stressed out working parents that have to hurry home from work to get their kids to tutor lessons, soccer practice and dance lessons. From Japan, I wanted to make a dish that brings calm and simplicity to your evening. From China, I wanted to share with you the simple art of steaming and healthy cooking.

Easy Asian Fusion Cod

This succulent tender cod is steamed with aromatic ginger and glazed with a delicate Japanese mirin, homemade dashi stock, tamari, dark sesame oil and gluten free miso paste. In 15 minutes or less you can have a full complete meal with healthy steamed white fish of your choice, steamed bok choy and rice. This healthy dinner is cardiac friendly, diabetic friendly, gluten free and delicious.

Easy Asian Fusion Cod

Not only am I influenced by my environment and surrounding, but I am also influenced by all of my foodie friends and  their wonderful recipes. My favorite Japanese website is Just one Cookbook. Nami-san is my dear friend who shares simple and carefree Japanese homestyle meals with awesome step by step instructions and photos. She brings you back to the basics and brings me fond memories if living in Yokohama. Japanese cooking is clean cooking with simple quality ingredients. Now that I have to deal with all of my families' dietary needs, Nami-san's site is a great reference for making basic dashi stock. Prepackaged dashi is full of gluten, MSG and all kids of things we are all avoiding. However, Nami-san's recipe, How to make Dashi,  is gluten free and so easy to make with natural ingredients.

Easy Asian Fusion Cod

Another one of my dear foodie friends is Norma Chang from http://gardentowok.wordpress.com/. Norma is a fun loving food blogger that grows her own vegetables in her garden and creates healthy delicious meals with the fruits of her labor. Norma is my little star because she really simplifies and demystifies the whole topic of steaming, which is the process of cooking your your food with moist heat. You do not have to own one of those fancy bamboo steamers. You just need a little imagination, a pot with a lid and Norma will help you get that all sorted. Please check out her great little post on steaming http://gardentowok.wordpress.com/steaming-how-to/

Easy Asian fusion cod is a healthy, delicious meal to make on a busy week night.

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Asian Fusion Cod

By HWC Magazine  , , , , , , , ,   ,

April 25, 2013

This succulent tender cod is steamed with aromatic ginger and glazed with a delicate Japanese mirin, homemade dashi stock, tamari, dark sesame oil and gluten free miso paste.

  • Cook: 15 mins
  • Yields: 4 Adults or 1 Hungry Teenager

Ingredients

water - depending on the size of your steaming device enough water so that level of water is about 2 inches below

diakon radish - 8 (1/2 inch slices) -white long mild east Asian radish

white fish - 4 boneless and skinless fillets or whole fish (I used cod but any delicate white fish you fancy would work well: tilapia, halibut,

ginger - 20 skinny matchstick julienne slices

dashi broth - 1/4 cup ( http://justonecookbook.com/blog/how-to/how-to-make-dashi-jiru/, alternatively if you are not gluten intolerant, add 1 teaspoon of store bought

mirin - 2 tablespoons (Japanese cooking rice wine)

sesame oil - 1 teaspoon

white pepper - 1/8 teaspoon or to taste

tamari (soy) sauce - 2 tablespoons

miso paste (gluten free) - 1 tablespoon (Mame miso, or soybean based dark red colored miso)

sugar or sugar alternative - 1 teaspoon

garlic chives - garnish thinly sliced or can substitute spring onions

bok choy - 4 pieces cut in half lengthwise or veggie of choice

rice - optional

Directions

1Set up your steamer. If you have a have a little metal steaming basket, bamboo steamer or built in steamer lucky you. However, if you don't have a steamer, don't worry as long as you have a deep pan with a lid then you can create a modified steamer. Before I moved to Hong Kong, I used a wok with a lid, and at the bottom of the wok I put a heat safe little Japanese pottery dipping dish upside down, then I placed my flat plate on top of that and lid on top of that. Place enough water at the bottom of your pan so that the water level is at least 2 inches away from the steamer basket, plate, etc. Turn on your burner and bring your steamer to a boil. (In HK, I am blessed as I have a build in Meile steamer but I don't want to give all of you kitchen appliance envy, so I won't show you a picture)

2(If you are planning to serve rice with your meal, start cooking your rice now, if diabetic or watching your carbs replace the rice with more assorted veggies or mushrooms)

3Place peeled and sliced diakon slices on your steaming plate (bamboo basket).

4Place 4 cod fish fillets (or any mild white fish of preference like mahi mahi, tilapia, haddock ,etc whatever your little heart desires) on top on the diakon radishes on your steaming plate (bamboo basket). You can also use a whole fish, just be sure to first clean fish really good by rubbing with salt and water. If using a larger whole fish you will need to score the fish with a knife on its sides and may need to adjust cooking time.

5Place about 4-5 julienne sliced ginger on top of fish fillets (if using whole fish stuff the cavity of the fish with ginger slices)

6Arrange bok choy around fish. Once the steamer water comes to a boil, put your fish with bok choy plate into the steamer. Depending on the size of your fish, you will need to stream your fish between 8-12 minutes. Larger or thicker fish fillets or whole fish will take longer to cook then thinner fillets. Your fish should flake easily with a fork when perfectly cooked and the veggies should be aldente. Bok choy only take about 6-8 minutes to cook so you can wait until half way in the cooking process to add them. However my cod fish only took 8 minutes to steam so it worked out perfectly for me.

7In the meantime, make your Japanese Miso Glaze. In a small pan, add dashi broth, mirin, sesame oil, tamari sauce, miso paste and sugar alternative. Heat up ingredients slowly until slightly reduced. Adjust seasoning to taste.

8Remove fish and bok choy from steamer and drizzle Japanese miso glaze on top. Garnish with garlic chives or spring onions and serve with a side of rice. Enjoy.

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  • You are so lucky to have lived in so many great places!! Where to next??

    • Bams Kitchen

      Hello Dawn, I think we are going to be hanging tight here in HK for awhile, so that might youngest can finish high school. Well that is the plan anyways but as you know anything can happen and we are flexible.

  • What a great dish BAM! I loved hearing about all the wonderful places you have lived and the cultures you have experienced.
    Cod is one of my favourites and I am always looking for new ways to prepare it, thanks for this new and healthy recipe! I also love bok choy.
    Have a great weekend!

    Nazneen xx

  • Jo

    Beautiful dish! Fresh and healthy, awesome! Love step by step instructions…makes things so much easier. Blessings…xo

  • Bam, how much do I LOVE your postings! I am certainly experiencing life in the US, Asia was a blur since I was so focused on being s student before we moved to Texas. The way you describe Japan’s way of life make me want to live there and experience it for myself, though I might be a bit too set in my ways to fully appreciate everything like you do.

    The recipe looks healthy and delicious, gotta give it a try very soon!

    • Bams Kitchen

      Hello Jeno, thank you very much for your kind words. I think we are all guilty of this. When we live some place for an extended period of time we get so wrapped up in our jobs and lives that we don’t take the time to appreciate the little things around us. We take these things for granted until you are forced to move and then you become sentimental and want to try to fit everything in that we might be missing out when we leave. If I can give just one small word of advise to my readers is to live each day like it is your last, enjoy the small things. You never know when you might not be able to enjoy that small thing again. (A small little dandelion growing between the cement brick pavements, a bite of that crispy bright apple from the farmers market in the fall, or a smile and a hug from a close family member or friend, enjoy it all)

  • Joyce Barnes

    Sounds good, fish is on the menu here tonight anyway,, so I might try this one. X

    • Bams Kitchen

      Thank you my dear Joyce. Call me if you have any questions. Take care, BAM

  • Eha

    What an absolutely fantastic post! OK: this IS totally MY style of cooking 🙂 ! I steam about three out of five of all of my meals! I would hate to miss one of Namiko-san or Norma’s sends! And I chose to use Chinese Traditional medicine of my own choosing to combat both breast and ovarian cancer: both over ten years ago!! [I have had Western style medical training, so that makes a difference 🙂 !] Delightful photos also, Bobbi!!!!

    • Bams Kitchen

      Congratulations on beating cancer for over 10 years!!! Eha, you have such a bright,beautiful,vibrant personality and inner strength that no “stupid” cancer will ever bring you down!!!! Western medicine as we know, is not a cure all for everything. The perfect balance between Western and Asian medicine is a good way to treat many illnesses. I love the fact that I have training in both Western and TCM as I think it makes me a stronger clinician. Thank Eha for your kinds words. Take care, BAM

  • I love this! Never thought of steaming cod the Japanese way on daikon. Great idea for me to try sometime.

  • I’m salivating BAM, I know it’s not a nice thought to share, but there you are!
    Steamed fish with Asian flavours, a favourite, and living by the seaside I can always get fresh fish….. delicious!

  • Anne ~ Uni Homemaker

    Oh my! I love Asian fusion cod. And love it more when paired with bok choy. Don’t you just LOVE sesame oil? Give me a bowl of rice and I’m a happy gal! YUM! Have a lovely weekend Bobbi!

  • Lovely colors on that plate!

  • These are some very valuable lessons you have learned with your multicultural experiences.

  • Oooh, this looks so pretty, BAM. I must go and check out Norma’s steaming post, which I think I missed. We are trying to embrace a more healthy approach here and I haven’t tried my hand at steaming, but do enjoy the results I’ve had away from my own kitchen. Fish seems like a lovely thing to steam.

  • Steaming really is a great way to cook! And bamboo steamers, although they look fragile, seem to last forever! I rarely steam fish, and I don’t know why – it’s a wonderful way to prepare it. Better than poaching, in some ways, and poaching is my “secret” foolproof method! Love all the flavors in this – such a nice recipe. Good stuff – thanks.

  • Oh, I love cod. This looks delicious!

  • A great combination of cuisines in a dish! You’re lucky to be familiar with them all!

  • Love the way you prepared this and the blend of ingredients for the glaze, the cod looks amazing!

  • I love reading your posts Bobbi, your passion for everything you do shines through your words
    I love fusion dishes, they are always interesting and unique

  • I love how you embrace the countries and cultures of your homes. It’s such a great experience for your entire family. This dish seems to have it all – the simplicity, flavors, but also a creation that’s lovely to just look at.

  • This cod looks downright succulent. So moist, tender and I can imagine full of that beautiful ginger flavor. Thank you for sharing this and a little about your life as well. My life has been rather boring in comparison, living in the same hometown all of my life. But I get to experience new cuisines and techniques through you and so many other bloggers. What fun we all have and I do love Namie as well. I will now have to give Norma’s site a visit!

  • I love the simplicity of steaming foods–so far I’ve only steamed veggies, but I’ll have to try more things!

  • I love fish, BAM, and the healthy side of it is a bonus. This looks delicious.

  • Eha

    Bobbi: the term we should use is ‘intergrated medicine’: Western allopathic + Western natural + Asian +++ : each has something to offer! Unfortunately this is still in its infancy in most countries in the world as I found out only yesterday when a ‘so clever’ cardiologist tried to push me > nuclear med tests to be followed by a possible op! No way when there are so many alternatives!!! Am writing just to set record straight: I have finished six years of Med School [Sydney Uni] but for quite tragic reasons in my married family never came to practise and spent most of my life in business: that is how I came to know SE Asia and Japan so well! But am again studying on small scale at three US unis: such fun!!!! DO have a good weekend Bobbi!!!!

    • Bams Kitchen

      Hello Eha, I agree integrated medicine is far from being the norm when you are seeking medical care around the world. Currently I am also have some health issues and I have to see both a Chinese medicine doctor and Western medicine practitioner and neither of them support each others therapy treatment or regime. I am the one that has to make the 2 disciplines integrated. There is a huge need around the world for people that are educated in both areas to take this to the next level. Until then, it is good that we both have our medical background and training to get this all sorted. Have fun with your courses at the Unis’s Eha and take care, BAM

  • Thank you for a great recipe … we do enjoy white fish!

  • The Sketched Chef

    Wow, it looks absolutely breathtaking !!

  • Buongiorno, BAM! Does your family realize just how lucky they are to have you, someone so creative, in the kitchen preparing their meals? Chinese, Japanese, & American fusion? C’mon. This just doesn’t happen everyday in the kitchen. No, you really did learn a great deal about each of the cuisines of the places in which you stayed. That’s the only way you could create a great dish like today’s recipe. It looks fantastic, professionally made, while your photography certainly shows it in its best light. Well done, BAM!

  • This Asian fusion Cod looks so good! I am thinking to buy bamboo steamer basket but I don’t know how to use it. Does it sits on a special pot or any wok ?

    • Bams Kitchen

      Hi there, I love the bamboo steamers as you can buy many layers and steam your whole meal. Your goal when using a bamboo steamer is to find a deep pot that is about the same size as the bamboo steamer then it sits on top and does not touch the water and all the steam does not escape. There are these little adapters you can buy for your pots that keeps the bamboo steamer out of the water and keeps the steam in the bamboo basket It is kind of hard to describe verbally so here is a video that shows you what you need…http://www.youtube.com/watch?v=jpU9Jy9DGqA. I don’t use the bamboo steamer in my wok. I only use my wok for steaming when I jerry rig it with a little upside down dipping plate, a plate on top and then a lid that fits my wok to create a homemade steamer. Happy Steaming!
      Let me know if you have further questions. Take care, BAM

  • Healthy and overwhelmingly beautiful. Thank you for sharing!

  • i think yo’ve done it correctly,
    japanese and achinese used to use a freshest ingredient withand easy american cooking,
    no need to old fashioned confit technique to bring the fine taste to the sensoric buds, simply steaming is all about!

  • We’ve been making a very similar version of this lately, served with some egg fried rice. The combination of salty, sweet, sour and freshness is addictive.

  • This is a good fusion dish, just your description of it makes me salivate already.

  • Thanks for such a healthy, delicious looking recipe for cod, Bam. I’m going to make this dish this week!

  • Your dish lets the clean flavors of the fish shine.

  • hotlyspiced

    How wonderful to have had the opportunity to experience life in all those different countries and cultures. Nami certainly has a great blog, as does Norma. Your dish is a great fusion of cultures xx

  • Bam, you are just so interesting and I love getting to know you better through posts such as this one. Your “fusion” dish is beautiful to look at, as well as, healthy and fresh tasting (I’m sure). I think it’s so amazing that you combine all that know from these different cuisines to feed your family well. Inspired as always….Allison

  • Traditional Chinese Medicine must be fascinating! I wish I could know more about it. You are a lucky girl. 🙂

  • Your cod, my friend, is calling me. I wish I had some cod so I could go home and make it. But this is the perfect dish for this weekend 🙂

  • What a simple and delicious recipe. I agree, we all bring different culture and what we learn in different places into out daily dishes. 🙂

  • What a great and simple dish. I am so very jealous of all your multi-cultural experiences!

  • Great how you put a little of your cultural experiences on a plate. This steamed cod looks really easy and sounds absolutely delicious.
    I need to use dashi stock more often. Thanks for the tips.

  • peachkins

    There are so many places you’ve been to! And this dish is just exploding with flavor!

    Peachy @ The Peach Kitchen

  • I couldn’t find any cod at the market so tried pink ling………it was beautiful!

    • Bams Kitchen

      Thanks for stopping by. I think this dish works well with any mellow white fish. Have a super week. BAM

  • Thanks for the heads up Bam. Sorry it took me so long to get to this post, have been under the weather for a few weeks, trying to catch up but not sure I will be able to. Oh how I would have loved this dish while ailing.

  • It’s great to see a quick, simple, and healthy recipe for hectic weeknights!

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