Togarashi-Dusted True Cod with Crab Fried Rice, Daikon Cucumber Salad and Korean Chili Vinaigrette
4 each 6-ounce fresh True Cod Fillets
2 teaspoons Togarashi spice (find it at most Asian markets)
1 tablespoon canola oil
4 cups Crab Fried Rice, recipe follows
Cucumber Daikon Salad with Korean Chili Vinaigrette, recipe follows
- Heat large oven-safe, non-stick skillet over medium heat, add canola oil. Season cod fillets on one side only with Togarashi spice. Once oil is barely smoking add the cod fillets, seasoning side down.
- Allow fish to sear for 3 minutes over medium heat. Flip and allow fish to finish cooking an additional 3-5 minutes. If the fillets are very thick or the seasoning begins to burn, place into a 350 degree oven for 5-7 minutes to allow the fish to cook to medium well.
- Plate fish with fried rice and top with salad. If there is any additional vinaigrette remaining feel free to drizzle on the fish and around the plate.
Crab Fried Rice Recipe
1 tablespoon sesame oil
2 1/2 to 3 cups long grain white rice, cooked and chilled
3 each eggs, scrambled and chilled
1 tablespoon soy sauce
1 teaspoon fish sauce, optional
2 ounces fresh bean sprouts
1 cup fresh lump crab meat, preferably Dungeness
1/2 lime, juiced
1/2 bunch green onion, finely chopped
1/2 bunch cilantro, chopped
to taste, salt and pepper
- Heat a wok or large sauté pan over medium-high heat. Add sesame oil and heat until it begins to barely smoke.
- Add rice and allow to brown slightly.
- Add scrambled eggs and toss to combine.
- Add soy sauce, fish sauce and bean sprouts, cook for 2 minutes, using a spatula to turn rice over regularly.
- Once rice is hot and nicely browned, add crab, green onion, cilantro and lime juice. Toss to combine and cook for an additional minute or until the crab is heated through and the bean sprouts are slightly wilted but still retain some crunch.
- Season with salt and pepper if needed.
Cucumber Daikon Salad with Korean Chili Vinaigrette Recipe
1/2 each English cucumber, cut in half, deseeded
4 ounces daikon radish, peeled
1 each medium-sized carrot, peeled
1 clove garlic, finely chopped
1 tablespoon korean chili paste
1 tablespoon aji mirin (optional, or add 1 tsp. sugar)
2 teaspoons sesame oil
1 teaspoon soy sauce
3 tablespoons rice wine vinegar
pinch kosher salt
1/2 cup canola oil
- Finely slice or julienne cucumber, daikon and carrot. Set aside in ice water to crisp the vegetables while you assemble the dressing.
- Using a mixing bowl, add the garlic, chili paste, aji mirin/sugar, sesame oil, rice wine vinegar and salt. Whisk well to combine; slowly drizzle in canola oil while whisking. If the dressing looks broken don't worry, tossing it with the vegetables with help re-emulsify it.
- Taste for seasoning and add a little more salt, vinegar or spice depending on your preference.
- Drain cucumber, daikon and carrot. Gently squeeze dry. Toss with dressing and allow to sit for 5 minutes at room temperature before serving.