Cod with Shiso-Cucumber Salad and Carrot Vinaigrette
By Chef Jerry Traunfeld, The
Herbfarm, Woodinville, WA
Participant: Cooking for Solutions
(use organic when possible)
2 lbs. Black Cod Fillet*
3 tbls. Soy Sauce
1-1/2 tbls. Sugar
1. Cut cod in 6 pieces of equal weight and
toss with soy sauce and sugar in a mixing bowl or resealable
plastic bag. Allow fish to marinate in refrigerator for about
2. Preheat oven to 325• F. Lift pieces
of fish from marinade and lay out on baking sheet. Bake for
12-14 minutes, or until a small amount of liquid collects at
the bottom of the fillets and fish flakes easily when nudged
with your finger.
*Seafood Watch recommends sablefish, also known as black cod,
from Alaska and British Columbia.
3 tbls. Seasoned Rce Wine Vinegar
1 tbls. Fresh Lemon Juice
2 tspn. Ginger (finely chopped)
1 tspn. Serrano Chile (finely chopped)
1/4 cup Red Onion (finely chopped)
1-1/2 tbls. Shiso (chopped or 2 tspn. Mint or Cilantro chopped)
1 med. Cucumber (thin-skinned, preferably seedless)
1. Stir together rice wine vinegar, lemon juice,
ginger, chile, red onion and shiso. Let dressing sit for 30
minutes to mellow onion and meld flavors.
Slice cucumber in half lengthwise, scoop out seeds with a teaspoon
if using a seeded cucumber, and cut in thin, half moon-shaped
slices. Toss cucumber with dressing.
3/4 cup Carrot Juice
2 tbls. Shallot (chopped)
1 tspn. Ginger (chopped)
1-1/2 tbls. Fresh Lemon Juice
1/2 tspn. kosher Salt
1/4 cup Vegetable Oil (mild such as canola)
1. Combine carrot juice, shallot, ginger, lemon
juice and salt in a small saucepan over medium high heat and
cook until liquid boils down to about one-third of original
Pour carrot reduction into a blender and, with the
motor running, slowly pour in oil.
2 Shiso Leaves (sliced in very thin strips (chiffonade)
Put small mounds of the cucumber salad on each of 6 rectangular
serving plates. Prop a fish fillet on each. Drizzle about a
tablespoon of vinaigrette alongside fish. Sprinkle with thin
strips of shiso.