Cod Risotto with Garlic Chili Oil
I know a lot of people are still enjoying leftover Thanksgiving turkey today.
Since luckily or unluckily we do not have any leftover food from yesterday we are planning to eat things totally different from yesterday’s festive meal.
This risotto was actually our lunch before we left for our family Thanksgiving dinner yesterday.
I call this risotto, but this is again a Japanese version of risotto. Cooked rice was added to broth, so the whole dish has a much lighter feel than traditional Italian risotto.
Cooked flaky yet moist cod and fresh vegetables were placed on top and served with a drizzle of garlic chili oil.
It was a perfect pre-Thanksgiving meal, but when I come to think of it, it would be a perfect apre-Thanksgiving meal as well!
salt and pepper
a slice ginger
broth
– liquid from cooking cod
– water
– 1~2 teaspoons hondashi (Japanese fish soup base)
– salt
garlic chili oil
– 2 tablespoon soy sauce
– 1 tablespoon canola oil
– 1 tablespoon sugar
– 1/2 tablespoon garlic chili paste
– salt
1.5~2 cups of cooked rice (I used brown rice)
2 radishes, thinly sliced
4 mini peppers, diced
1 tablespoon chopped green onion
1/2 teaspoon chopped ginger
1. Cook cod. Preheat the oven at 400 F. Place cod and a ginger slice on foil. Salt and pepper. Close the foil. Cook in the oven for 30 minutes or cooked through.
2. Put the liquid from the cod in a sauce pan. Add water to make about 2 cups. Add hondashi. Add one teaspoon at a time and taste. Add salt.
3. Make garlic chili oil. Combine all the ingredients.
4. Put rice and broth in bowls. Place cooked cod and fresh vegetables on top. Drizzle the garlic chili oil.
鱈茶漬けガーリックチリオイルがけ
ちょっと値段的に高めなのですが、鱈（Cod:コッド）というこの魚は美味しいので、我が家ではよく買っています。
火を入れるとほろっと崩れるところが二人とも大好きなのです。
薄く味付けした出汁に玄米ご飯、鱈、そして、いろいろ野菜をトッピングしたら、ガーリックチリオイルをかけて出来上がり。
生姜の千切りも忘れずに。
コレは昨日感謝祭の夕食に出かける前に、我が家のランチとして作りましたが、ちょっと重めの感謝祭のごはんの翌日なんかにもいいかも。
身体に優しいごはんです～。
↓ボタン押していただけるとランキングが上がって励みになります。Thank you!!
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