Alaska Cod in Miso Broth with Udon Noodles

Courtesy of Alaska Seafood Marketing Institute

Servings: 2
Prep Time: 10 Min.
Cook Time: 25 Min.

* 2 Alaska Cod fillets (4 to 6. oz each), fresh, thawed or frozen
* 1 Tbsp. toasted sesame oil
* 1/4 c. miso paste
* 2 c. water
* 2 Tbsp. teriyaki sauce or soy sauce
* 1 package (8 oz.) prepared udon noodles
* 1 red chili pepper, seeded and thinly sliced
* 4 green onions, thinly sliced
* 1 c. mushrooms, sliced
* 2 c. fresh stir-fry vegetables
* sweet chili sauce, if desired

1. Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Heat a wok or large nonstick skillet over medium-high heat. Brush both sides of cod with sesame oil. Place cod in heated skillet and cook, uncovered, about 3 to 4 min. until browned. Shake pan occasionally to keep fish from sticking.
2. Turn cod over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 min. for frozen cod or 3 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout. Remove seafood; cover and keep warm.
3. Add the miso, water and teriyaki or soy sauce to the wok/skillet. Bring to a boil, then reduce the heat to simmer and add the noodles and cook for 5 min. Add the chili, onions, mushrooms and stir-fry vegetables and cook an additional 5 min.
4. Ladle the noodle mixture into two wide bowls, then top with a cod fillet. Serve with sweet chili sauce, if desired.