This is the first in a series of guest blog posts by chef Sydney Badger.  Sydney will be working with us this year on our workshop series so Vancouver members will have the opportunity to learn directly from her this summer! Meanwhile, here is the first of three posts each featuring one of our products. This time, we’re featuring a product new to our CSF this season: pacific lingcod! We will likely start fishing for ling cod in April, and hopefully will have it available at pick-ups soon. Thank you, Sydney, for the amazing recipe and we’re eager to try it out ourselves!

 

 

You know what’s worse than a recipe with too many ingredients? A recipe with too many ingredients, that takes FOREVER to prepare.

 

This simple rendition of steam-baked cod will please your palette and free up more time in your evening. That’s right, you save those precious minutes to binge watch House of Cards (though I’d expect you’ve already done so).

 

Lingcod is a beautiful and underrated catch.   Sometimes referred to as “poor man’s lobster”, lingcod has a rich, thick, flaky texture.  I particularly like that it re-heats well, as leftover fish can be tricky at times. Just toss a few cooked chunks into a salad, or fry up in butter, and you have yourself a fine lunch!

 

One trick in prepping cod is to pre-salt it.  I tried this for only a couple of hours and did not see much effect, so give this technique a shot when you can leave it overnight.

 

As lingcod is very liquid-dense, it takes well to cooking methods that maintain its moisture: Baking (covered, or wrapped) or poaching work wonderfully.

 

At last, the recipe.

(Feeds 4)

 

FISH

 

Equipment:

– Baking tray

– Tin foil or parchment paper

Ingredients

• 4 portions of Ling Cod
• ½ lime
• ½ orange
• 1 inch knob ginger, sliced
• 2 stalks lemongrass, sliced in 2 inch hunks
• Salt and pepper, to taste
• Other ideas: Cilantro leaves & stems, lime leaves

 

How To Prepare:

 

1. Preheat oven to 400 F
2. Line a baking tray with enough foil to wrap around your filets of cod.
3. Lay down your chopped aromatics (lime, orange, ginger, lemongrass)

4. Next, season fish with salt and pepper & place filets of fish flesh side down.

5. Wrap it up! As air tight as possible.
6. Bake for 15-25 minutes, depending on thickness of filet.

7. When is it done? Carefully open the foil, and use a fork to see if the fish flakes easily. Like most fish, Ling Cod is best underdone. Not quite there? No big deal. Just throw it back in the oven.

 

To Serve:

Save those delicious juices at the bottom of the pan and drizzle them over each filet!

A few drops of sesame oil or some chopped cilantro will go nicely as well.

 

 

 

SPEEDY GINGER GREENS

Equipment:

• Non-stick frying pan
• Wooden spoon or spatula

 

Ingredients:

• 4 portions bok choy (8-12 heads), chopped & washed  (slice end off, chop whole head into smaller pieces)
• 1 inch section ginger, grated
• Sliced green onion, green parts
• Salt & pepper, to taste
• Cooking oil (coconut works great), 2 Tbsp
• Water – to help steam the veg
• Other ideas: Sesame oil, sesame seeds, soy sauce

 

 

How To Prepare: 

*Prep everything ahead of time, but don’t start until the fish comes out of the oven.

1. Heat oil in a non-stick frying pan
2. Add bok choy, sauté & stir until it starts to turn brown
3. Add ginger, fry for 1 min

4. Carefully, add a splash of water or two – this allows the greens to cook down without burning
5. Once the greens are nearly done, add sliced green onion, salt & pepper
6. Serve immediately!

Until next time,

Enjoy!!

 

 

By Sydney Badger

 

 

Sydney Badger Cuisine Inc.

As a trained chef, cooking instructor, retreat designer, yoga teacher, ski instructor and more, Sydney strives to blend a diverse approach to healthy living and balanced lifestyle. 

For the most up to date information on workshops, retreats & events, email her at [email protected]