Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the poaching liquid by crushing 2 stalks of lemongrass and thinly slicing 1 inch of fresh ginger and 4 cloves of garlic, then adding them to a pot with 4 cups of chicken broth, 0.25 cup of soy sauce, 1 tablespoon of gochugaru, and 1 tablespoon of mirin.

2. 2

   Bring the poaching liquid to a gentle simmer over medium heat and let it infuse for 10 minutes.

3. 3

   Add 2 cups of chopped napa cabbage and 4 ounces of shiitake mushrooms to the simmering broth and cook for 3 minutes until slightly tender.

4. 4

   Carefully place 2 (6 ounce) cod fillets into the simmering broth, ensuring they are mostly submerged.

5. 5

   Poach the cod fillets for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

6. 6

   Remove the cod fillets and vegetables with a slotted spoon and arrange them on serving plates, then drizzle 1 teaspoon of sesame oil over the fish and broth.