Miso Cod with Asian Zoodles – Delishar

Cod or Sablefish is one of my favourite fish. I honestly wouldn’t mind eating it every single day. This wild caught Alaskan Black Cod has an intensely rich buttery flavour with silky smooth meat that simply melts in your mouth. This fish is high in omega 3, fatty acids, EPA and DHA which are needed for brain and eye development, and a healthy heart. Plus, it is low in mercury! Great for growing children!

I love cod, but the cod that I usually get from our local market has a very strong stench of fishiness. My grandma taught me to rub salt on the fish and wash it off under running water to remove some of the fishy smell. Or to soak it in milk for 10-20 minutes. But I did not have to do any of that for the Black Cod I got from The Alaska Guys.

I’d think the difference is clear. Wild vs Farmed. The black cod is caught from the natural cold water of Alaska, compared to a fish farm with thousands of fish crammed into a pens that have a higher chance of parasite and disease growth. Pesticides and antibiotics will then be used to manage such situations. Besides that the food that the fish is feeding on makes a differences, natural vs chemically treated food.

I’d think that is one of the reason why there are such prominent differences between farmed black cos vs wild black cod. Although the same type of fish but taste and smell different. Well, not forgetting the price differences. You pay a premium for wild caught just like organic vegetables, but you know you are getting premium quality produce as well.

Try it and I promise you will taste the difference. 

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.  

Start off by making your marinate.
In a saucepan over med low heat, bring sake and mirin to a simmer.
Add miso paste.

Whisk until smooth and lower heat to low.
Then add sugar.
Whisk until sauce thickens and sugar dissolved.
Remove from heat and allow to cool to room temp.

Prepare your cod fillets into individual portions.

When marinate is cool enough, pour over cod fillet.
Rub marinate all over fillet.
Leave it to marinate in chiller for 1-3 days.
When you are ready to bake, preheat oven to 200C.
Use your fingers to wipe off most of the marinate on top of the fish or it will burn very quickly.
Bake at 200C on top rack for 10 minutes, or until cooked.

Here is how you make the dressing for the zoodles.
Add all the dressing ingredients (ginger, garlic, soy, honey, vinegar, water, extra virgin olive oil, and sesame oil) into a large mixing bowl.

Whisk until combined, then add your shredded / spiralized zucchini and carrot.
Toss to coat and serve with baked miso cod.

Zoodles with Asian Dressing


  • 2 large zucchini shredded/spiralized
  • 1 medium carrot  shredded/spiralized
  • 2 tbsp rice vinegar
  • 1 garlic grated
  • 1 tbsp grated ginger
  • 1 tbsp soy
  • 1 tbsp sesame oil
  • 1 tbsp water
  • 3 tbsp extra virgin olive oil/olive oil
  • 1 tbsp sugar sugar or honey
  • black pepper to taste
  • seaweed strips or toasted sesame seeds to garnish optional
  • Add all the dressing ingredients (ginger, garlic, soy, honey, vinegar, water, extra virgin olive oil, and sesame oil) into a large mixing bowl.

  • Whisk until combined, then add your shredded / spiralized zucchini and carrot.

  • Toss to coat and serve with baked miso cod.

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Thai-Style Poached Cod in Coconut Milk – Delishar

It’s no secret now that I’m a big fan of Thai food. Thai aromatics to be exact. The fragrance of lemongrass and galangal just sends me into a state of food trance. These herbs are a staple in my pantry, it’s almost a sin if it ever runs out at home. Even my room reed diffuser oil is lemongrass, and so is my massage oils. LOL. A bit obsessive, I know. 

If you look at the ingredient list, you’d probably have guessed that this dish is Thai inspired. It’s an easy meal to prepare. You can use any meaty white fish for this recipe. Here I’m using Wild Alaskan Ling Cod from The Alaska Guy. I’d consider it as a one pot meal if I don’t consider the rice prepared with the rice cooker. The fish and vegetables takes no time at all to cook, but the aromatic lends such lovely flavours to the broth. 


Poach Cod in Lemongrass Coconut Milk


  • 4 160g boneless, skinless Alaskan Cod fillet (or any white fish)
  • 1 package of nai bai cleaned
  • 400 ml coconut milk
  • 1 chilli padi smashed (optional)
  • 4 cloves garlic minced
  • 2 shallots minced
  • 6 slices of galangal
  • 2 lemongrass bruised and cut into 2 inch pieces
  • 2 cilantro root
  • 2 lime leaves crushed
  • Handful of fresh Thai basil
  • Juice of 1 lime
  • 1 tbsp fish sauce
  • Salt and pepper to taste
  • 1 tbsp coconut oil or cooking oil
  • Cilantro to garnish
  • Season cod with salt and pepper on both sides.

  • Heat oil in pan on medium high heat.

  • Saute chilli, garlic, and shallot for 1 minute.

  • Add lemongrass and galangal, saute for another minute.

  • Pour in coconut milk, lime leaves, basil leaves, cilantro roots, and fish sauce.

  • Add cod to pan. Fish doesn’t need to be fully submerged.

  • Bring coconut milk to boil, lower heat to a gentle simmer.

  • Cover and cook for about 5 minutes.

  • Remove cod from coconut broth, and add nai bai.

  • Cover and allow to cook until vegetable is wilted. About a minute.

  • Remove from heat and stir in lime juice.

  • Spoon nai bai and broth over fish, and garnish with cilantro leaves.

Coconut Milk Poached Fish insta

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Hong Kong Style Steamed Cod – Delishar

Quick, simple, homely, and healthy. This is what this dish is about. A house favourite approved by both the young and old. Even my super picky elder daughter asked for 2nd serving after she reluctantly tasted it after some coaxing, although she didn’t want to admit to it. Our conversation went like a little something like this:

Mel: “Is this fish Mom? I don’t like it.”
Me: “Just try it, you just don’t remember if you like it or not.”
Mel: “Ooook. *took a bite* Ermmmm, mom. Can you please put more on my plate?! Like a bit piece. Because fish is really good for my brain, and I want my brain to grow. :D” 
Me: “Riiiiiggghhhttt…”

What made this dish even tastier was that all the ingredients was delivered to me fresh from the wet market, while I ordered it from Market Fresh the night before. My personal shopper picked out the best and freshest ingredients at the wet market and delivered it right to my doorstep. Such a blessing because the next day, it was pouring! Imagine having to brave the rain, walk 15 minutes to the wet market, and then do over on the way back. Not to mention how crazy the markets can be when everyone is preparing for Chinese New Year! 

The concept of Market Fresh is straight forward and simple. Order your fresh and dry produce their website, choose your delivery timing, and wait to receive your order. All fresh produce are kept chilled after the shopper purchased it from the market. You will get your order as given by the store vendor. I like it better this way as it means that my food is minimally handled to avoid contamination or damage. 

Because wet markets are open in the day only, there is a cut off ordering time. 11.59pm the night before, for next day morning delivery. And 11.59am on the day itself, for same day evening delivery. Great if you want to cook dinner but don’t have time to go to be market in the morning!  

Ordering from the website was easy. Click on the categories on the menu bar or use the search box on the top left corner to search for what you need. I clicked on seafood, and immediately found what I needed.

I really like that the website clearly shows what I’m getting and inform me of the weight of the product. There’s an option for me to fill in customised instructions as well. It’ll come in very handy when I need meat to be prepped a certain way by the store vendor. For example, I like my chicken breast boneless and skinless but will usually ask the vendor to pack the bones in a separate bag for me to make stock.

If any of your item is out of stock, your personal shopper will call you for alternative. Of course, you can also list it down in the instruction when you order as well.

One of the category caught my eye, and when I clicked on it I was impressed to see fresh noodles on the list of items! They have dried octopus, dried scallops, salted fish, etc… Umami, umami, umami! 

At the shopping cart, I get to choose my delivery timing. 10am-12pm is perfect for lunch time prep, and 5pm-7pm is a good timing for dinner prep. Payment process was quick and simple. Orders below $99 will incur a fixed $7 delivery fee. BUT!!! Delishar’s readers get to enjoy free delivery regardless of order amount for your first order!! Use code ‘DELISHAR‘ during check out to enjoy free delivery. 

Plus!! Market Fresh is giving away $88 store voucher to 2 Delishar readers! Details at the end of this post.

As I was browsing Market Fresh website, I saw this current CNY promotion that is on-going. Not a bad deal for all that’s included in the set! Good amount of quality ingredients that’s good for 4 pax and great for a hassle-free reunion dinner. 

Although I did detour a little during my online wet market experience. I probably took about 10 minutes to complete my order, including window shopping time. That’s even faster than me going to the actual wet market, and I was on the bed in my PJs the whole time. Lol!

At about 11am the next day, my order arrived in a couple of plastic bags. It actually felt like I just got back from the wet market when I was carrying the bags into the kitchen! The items was still chilled when I took them out from the bag.

The greens are crisp and fresh, and the fish was packed with a bag of ice and wrapped up in news paper. This is a very good virtual ‘wet market’ experience! Me likey, and I know you will really enjoy it too! Let’s get to the amazing dish that will literally melt in your mouth and leave you yearning for more!

Hong Kong Style Steamed Cod


Fish marinade

  • 275 g cod fish steak
  • 1 tbsp shaoxing wine
  • 1/8 tsp salt
  • 3 slices old ginger
  • green onion 6 2-inch pieces
  • dash of white pepper


  • 1 stalk green onion thinly sliced
  • 1 tbsp thinly juilenned old ginger
  • Coriander leaves
  • Red chilli thinly julienned (optional)

Crispy Ginger

  • 2 tbsp thinly juilenned old ginger
  • 2 tbsp cooking oil


  • 1 tbsp light soy sauce
  • 1 tsp fish sauce
  • 1 tsp shaoxing wine
  • 1 tsp sugar

Hot oil drizzle

  • 1 tsp sesame oil
  • 1 tsp canola oil
  • Rinse and pat dry fish steak, then place on heat safe dish/plate.

  • Pour shaoxing wine and salt on fish.

  • Place ginger and spring onion on top of the fish, and gently rub everything together.

  • Then place the spring onion and ginger to rest under the fish, and allow to marinate for 5 minutes.

  • Bring a steamer to boil on high heat.

  • Steam fish for 8 minutes on high heat.

  • Mix all the ingredients for sauce in a small bowl. Stir until sugar dissolve.

  • Heat 2 tbsp of cooking oil on medium high, and fry julienned ginger until golden and crispy.

  • When fish is done, pour sauce mixture over fish. Do not drain away the liquid from the fish, that makes the sauce as well.

  • Then garnish with fresh ginger, coriander, spring onion, chilli, and crispy ginger.

  • Heat 1 tsp sesame and cooking oil together.

  • Drizzle hot oil over garnish and fish. You should hear it sizzling.

Market Fresh is giving away $88 store voucher to 2 lucky Delishar reader! Just in time for you to use it for CNY preparations! Simply complete the giveaway widget below.

a Rafflecopter giveaway

*This giveaway ends on Friday, Jan 20, 2017 at 11:59 p.m. Singapore time (GMT+8). Each winner will be entitled to a $88 store voucher. There will be 2 winners selected by random.org and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. Emails will be added to mailing list to be notified for future promotions. This contest is opened to Singapore entrants only.

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