The Recipes

Thai Cod Noodle Bowl

I just can never fully satisfy my Asian cuisine cravings.  This soup uses lemongrass, one of my all-time favorite ingredients.  I know it isn't necessarily THAT versatile, but when you use it, you can really tell.

Thai Cod Noodle Bowl

Serves: 1     Time: Marinade away, then about 15 minutes     Difficulty: Not your first rodeo

INGREDIENTS:

- 1 stalk lemongrass

- 1 garlic clove, minced

- 1 T. grated ginger

- 1/2 shallot, finely diced

- drizzle fish sauce

- 1 T. soy sauce

- 1/2 serrano pepper, finely diced

- 1 tsp. Mirin

- 4-6 oz. cod, cut into bite-size pieces

- 1/3 c. thin rice noodles

- 3/4 c. fish, vegetable, or chicken stock

- small handful of cilantro and mint, chopped

- 1 scallion, chopped

- 1/2 lime, juiced

DIRECTIONS:

Combine the first eight ingredients in a plastic bag.  Add the cod and let it marinate in the refrigerator for at least 30 minutes.

Bring a small pot of water to a boil.  Add the noodles and cook to package instructions; mine were approximately 9-10 minutes.

While the noodles cook, add the fish and marinade to a pot.  Let the fish sear for 1-2 minutes, then add in the stock.  Let the fish and stock simmer while the noodles cook.

Drain the noodles and put them in the center of a bowl.  Pour the fish and stock over the top.  Garnish with the herbs, scallion, and lime juice.