Black cod fillets poached in five-spice broth with baby bok choy and udon from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two (page 181) by Carla Snyder

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Notes about this recipe

  • Eat Your Books

    Can substitute cod fillets or tilapia for black cod fillets.

  • sosayi on June 21, 2018

    A good, fairly quick dinner to prep on a weeknight. I'd cut back on the amount of five-spice powder next time, as it was just a bit much. I also needed to tweak the broth seasoning slightly by adding a bit more sesame than called for, a few squeezes of lime for some acid, and a bit of chile paste for some spice. I did add more soy, but that was most likely as I was using unseasoned homemade broth. I also subbed brown rice noodles for the udon. Even with the tweaks needed to get the broth to where I liked it, I really enjoyed the end dish. Light, flavorful, full of vegetables, and a great summer soup.

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