By Traeger Kitchen
Cod is a mild and meaty white fish that loves to be sauced with sweet and spicy teriyaki glaze. With ginger dressing over ramen noodles, this is a flavorful Asian dish that every palette will enjoy.
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|2 Tablespoon||rice wine vinegar|
|1 Tablespoon||soy sauce|
|2 Teaspoon||fresh lime juice|
|2 Teaspoon||fresh grated ginger|
|4 Tablespoon||vegetable oil|
|1 Tablespoon||sesame oil|
|2||(3 oz) packages dried ramen noodles|
|3 Large||scallions, thinly sliced|
|3 Tablespoon||red bell pepper, finely diced|
|1 1/2 Tablespoon||toasted white and black sesame seeds|
|1 1/2 Pound||skinless cod fillets|
|As Needed||Nonstick cooking spray|
|1/2 Cup||soy sauce|
|1/4 Cup||brown sugar|
|1/4 Cup||Japanese sake|
For the Dressing: In a jar with a tight-fitting lid, combine the rice wine vinegar, soy sauce, lime juice, ginger and honey.
2 Tablespoon rice wine vinegar
1 Tablespoon soy sauce
2 Teaspoon fresh lime juice
2 Teaspoon fresh grated ginger
1 Teaspoon honey
Shake until the sugar is dissolved. Add the vegetable and sesame oils, and shake until emulsified.
4 Tablespoon vegetable oil
1 Tablespoon sesame oil
In the meantime, cook the ramen in boiling water according to package directions. Discard the seasoning packets or save them for another use.
2 (3 oz) packages dried ramen noodles
Drain the noodles, rinse with cold running water, then drain again. Transfer to a medium mixing bowl.
Shake the dressing again if it has separated. Pour half of the dressing over the noodles and toss to coat.
Add the scallions and red bell pepper and toss, adding more dressing as needed.
3 Large scallions, thinly sliced
3 Tablespoon red bell pepper, finely diced
Garnish with sesame seeds. Cover and refrigerate until serving time. Note: The salad can also be served at room temperature.
1 1/2 Tablespoon toasted white and black sesame seeds
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
While the grill preheats, make the teriyaki glaze. Combine the soy sauce, mirin, brown sugar and sake in a small saucepan over medium-high heat, and bring to a boil. Reduce the heat and simmer the sauce until it is thick enough to coat the back of a spoon, about 15 minutes. Set aside.
1/2 Cup soy sauce
1/2 Cup mirin
1/4 Cup brown sugar
1/4 Cup Japanese sake
Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray (or oil it with vegetable oil). Arrange the fish on the foiled baking sheet and brush the fillets with the teriyaki glaze using a basting brush.
1 1/2 Pound skinless cod fillets
As Needed Nonstick cooking spray
Put the baking sheet directly on the grill grate.
Cook the fish for 10 minutes, then brush again with the glaze. When the fish is opaque and cooked through, about 5 minutes more, glaze again, then remove from the grill.
350 ˚F / 177 ˚C
Transfer the cod fillets to plates and serve with the ginger-scallion ramen. Enjoy!