Pacific Cod Bundles
By Chef Marisa Johnston, Costanoa,
Participant: Cooking for Solutions
(use organic when possible)
2 lbs. Pacific Cod Fillet* (cut into 4 or 5 pieces)
1/4 cup Canola Oil
1 tbls. Sesame Oil
1/2 red Cabbage (julienned)
4 green Onions (thinly sliced on a bias)
2 med. Carrots (julienned)
2 Fennel Bulbs (shaved thinly on a mandoline)
1 bunch Mint (leaves picked)
1 bunch Cilantro (leaves picked)
1 tbls. Sushi Ginger (finely chopped)
1 cup Peanuts (lightly roasted and coarsely chopped)
1 pkg. Micro Greens
2 heads Butter Lettuce (or baby gem lettuce)
recommends bottom-longline caught Pacific cod from Alaska, certified
by the Marine Stewardship Council. Another Best Choice from
Alaska is trap-caught Pacific cod.
3/4 cup Mayonnaise
1/4 cup Coconut Milk
1/4 cup Rice Vinegar
2 tspn. Curry Powder
1 Lime (juiced)
2 tbls. Sugar
TT Kosher Salt and Freshly Ground Pepper
1. Make dressing first by mixing all ingredients
together and whisking to incorporate.
Store in refrigerator for at least an hour so flavors meld.
Season with salt and pepper.
2. Pick leaves off butter lettuce head and
wash and dry. Leaves will serve as "cups" for making
3. Heat oils in a nonstick skillet over medium-high
heat. Season fish with salt and pepper on both sides and place
in a hot pan. Cook for about 2 minutes on first side, depending
on thickness, until fish turns opaque. Flip fish over with a
spatula and cook another 2-3 minutes until done.
4. When cool enough to touch, break up fish
into 1 to 1-1/2 inch chunks.
5. Assemble by taking a lettuce leaf and adding
a pinch of each vegetable, a couple leaves of each herb and
a pinch of sushi ginger inside. Add a chunk of warm fish to
top and drizzle with about a tablespoon of curry dressing. Top
with a teaspoon of peanuts and a few micro greens.
6. Fold up sides of lettuce and eat the package!
*Seafood Watch recommends wild-caught salmon from Alaska, certified
by the Marine Stewardship Council, and farmed caviar from the