Cod in Garlic-Ginger Broth with Shiitake Mushrooms
½ yellow onion, sliced into 8 small wedges
4-5 slices of fresh ginger
4 garlic cloves, smashed
1/3 cup low-sodium soy sauce
3 cups water
4 fillets of cod
1 lime, juiced
6-8 shiitake mushrooms, stems removed, caps thinly sliced
1 carrot, peeled and cut into matchsticks
3 scallions, finely chopped
chopped cilantro for garnish
4-5 slices of fresh ginger
4 garlic cloves, smashed
1/3 cup low-sodium soy sauce
3 cups water
4 fillets of cod
1 lime, juiced
6-8 shiitake mushrooms, stems removed, caps thinly sliced
1 carrot, peeled and cut into matchsticks
3 scallions, finely chopped
chopped cilantro for garnish
Instructions:
Place the onion, ginger, garlic, ¼ cup of soy sauce and 3 cups of water into a sauce pan and bing to a boil over medium high heat. Reduce heat and allow to simmer for 10 minutes. Meanwhile, sprinkle remaining soy sauce and juice of half the lime onto both sides of the cod fillet and set aside for a few minutes to marinate. Strain the broth through a sieve into a deep skillet. Bring to a simmer and then add the fish fillets and cook until fish is opaque and cooked through, about 8 minutes. Add the carrots and shiitakes in the last minute of cooking. Divide the fish, vegetables and broth among four shallow bowls. Top with scallions and cilantro and serve.