Ingredients:
4 - 3 oz cod loins
1/2 C cashews, crushed and toasted
1/4 Tbsp sesame seeds, toasted
2 Tbsp chili garlic sauce
2 cloves of garlic, chopped
1 Tbsp ginger, chopped
1/2 C coconut milk
1 red pepper, julienned
1/2 lb yu choy, cut in half or 1/2 lb brocolette
1 Tbsp olive oil
salt & pepper
Basmati rice, cooked according to package
UMAMI-any variety
Directions:
Heat oven to 400
Toast cashews and sesame seeds on a sheet pan 3-5 min or until golden. Toss in a small bowl with chili garlic sauce and mix well.
Place cod loins on a sheet pan lined with parchment. Season with S&P, brush the top with UMAMI and encrust the top with cashew and sesame seed mixture (you may need to press it on). Bake for 9-10 minutes.
In a large frying pan on med heat, add 1 Tbsp olive oil and saute the ginger and garlic for 1 minute. Add coconut milk; once it starts to simmer, add julienned red pepper and yu choy; cook until greens are al dente, about 3 minutes; season with salt and pepper.
Place rice on plates, top with a service of coconut veggie mixture and a cod loin.
Drizzle with UMAMI.
Serves 4.