Snack · Vietnamese · 10 min
Banh Mi-Style Poached Cod and Pickled Mustard Green Tartine
- Calories
- 265
- Protein
- 23g
- Carbs
- 40g
- Fat
- 1g
Ingredients
- 44.4 g ciabatta bread
- 80 g Atlantic cod fillet
- 5 g fresh ginger
- 0.5 cup water
- 213.2 g pickled mustard greens
- 32.4 g shallot
- 30 ml apple cider vinegar
- 0.125 tsp salt
Method
- 01In a shallow pan, bring 0.5 cup of water seasoned with a pinch of salt, a splash of apple cider vinegar, and half of the ginger slices to a gentle simmer.
- 02Gently slide the cod fillet into the poaching liquid. Poach for 4 to 5 minutes until the fish turns opaque throughout, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C). Remove the fish carefully and set aside to cool slightly.
- 03Finely mince the shallots and remaining ginger. In a small bowl, toss the pickled mustard greens (takana) with the apple cider vinegar, minced shallots, and ginger to create a bright relish.
- 04Lightly toast the ciabatta bread until golden brown and crisp around the edges.
- 05To serve, flake the warm cod over the toasted ciabatta. Top generously with the mustard green relish, allowing some of the tangy dressing to soak into the bread.
Cook it with the whole plan around it
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