Homecoming!

My darling husband is finally done fishing for the season!  He has been gone for most of the last three months, longlining for black cod off the Washington coast.  Now he’s free until Dungeness crab season!

a pile of black cod

a sea lion catching a fish

the crew of filthy fishermen

makes me sea-sick just looking at it

fishing in stormy weather...

For dinner tonight we had black cod collars (the throat muscle) marinated in teriyaki and stir-fried with noodles, napa cabbage, green beans, ginger and garlic (recipe below).  Pretty good…  For those of you who haven’t had the pleasure, the black cod collar is a small firm piece of meat, similar in texture to a scallop.

So, I have my husband back, and our kids have their daddy!  It’s good to have our family together again and our freezer full of fish.

Black Cod Collars with Ginger Garlic Noodles

This recipe can be made with any type of fish, actually any type of meat.  I’m not using really specific measurements because you can cook as much meat and noodles as you need, then add just enough sauce to coat the noodles and store leftover sauce in the fridge for something else (it goes great on just about anything, like packaged ramen noodles or rice).  This recipe makes a couple cups of sauce, so you will probably have extra.

-Cut fish or meat into small chunks and marinate in teriyaki sauce for a few hours (probably not longer than 12 hours)

Mix together a sauce of:

  • 1-2 bunches of scallions, thinly sliced (about two cups)
  • 1/2 cup finely minced fresh ginger
  • 2-3 TBSP finely minced garlic
  • 1/4 cup rice vinegar
  • 1/4 cup oil like grapeseed or vegetable
  • 1-2 tablespoons soysauce to taste (depending on how salty you like it)

-Cook your noodles of choice (ramen, lo mein, rice) following directions on package.  Drain and toss with enough sauce to coat.

-Set oven to broil.  Drain excess teriyaki marinade off the fish and place in a shallow baking pan.  Broil until cooked through.  For black cod, you can tell it’s done when the layers begin to separate.  Most fish doesn’t take long to cook, especially if the chunks are small, so be careful not to overcook it!

-While your fish is cooking, chop up your vegetables of choice (I used green beans and napa cabbage).  Saute vegetable over medium heat with equal amounts of  sesame and vegetable oil.

-When fish is done, serve it on a bed of the noodles and vegetables and sprinkle with toasted sesame seeds.

(the recipe for the sauce is loosely based on the recipe for Ginger Scallion Sauce from David Chang’s cookbook Momofuku)

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