Light and Flavorful Asian Inspired Dinner

Edamame Wontons

1 pkg wonton wrappers

2 cups frozen edamame, shells removed and defrosted

2 tbsp. minced green onions

½ tsp. sesame oil

1 tbsp. soy sauce

Peanut oil

Asian Dipping Sauce

½ cup agave nectar

¼ cup soy sauce

2 tbsp minced green onions

Combine edamame, green onion, sesame oil, and soy sauce in a food processor and process until smooth. 

Place wonton wrappers on a clean work surface and brush the edges with a small amount of water.   

Place 1 tsp. of edamame mixture on middle corner and fold edges to make a triangle shapped wonton.  Press edges with fingers to make sure they are adhesed.  Coat a large skillet with oil and heat over medium-high heat.   

Add wontons to hot skillet and brown each side.  Add 1/8 cup of water to wontons in skillet and let absorb for about 20 seconds.  Repeat.  Serve with Asian Dipping Sauce.  

 

Carrot-Ginger Soup

½ stick butter

1 onion, diced

1 ½ tbsp. ginger, minced

5 cups chicken broth

Salt and pepper to taste

½ cup sour cream or crème fraiche to garnish

In a large saucepan, melt butter over medium heat.  Add onions and sauté for 10 minutes until translucent.  Add ginger and sauté for another 2 minutes.  Add carrots and broth, increase heat to bring to a boil.  Reduce heat and cover.  Cook for 30 minutes and allow to cool slightly.  Puree soup in blender.  Serve soup topped with 1 tbsp. of sour cream. 

 

 

Firecracker Black Cod

1.5 lbs Black Cod
4 tbsp. peanut oil
2 tablespoons balsamic vinegar
2 tablespoons minced green onions
2 tablespoons soy sauce

3 tablespoons maple syrup
1 tablespoon grated ginger
1 1/2 teaspoons brown sugar
1 teaspoon toasted sesame oil
1/2 teaspoon red chile flakes (or more to taste)
1 clove garlic, finely chopped
Salt to taste

Heat oven to 400 degrees.  Whisk together peanut oil, vinegar, green onions, soy sauce, ginger, sugar, maple syrup, sesame oil, chile flakes, garlic, and salt in a small bowl to make a marinade. Arrange cod in a greased baking dish and pour marinade over fish. Let sit out at room temperature for 15 minutes to allow marinade to settle and season fish.  Bake at 400 for 112-15 minutes until fish is easily flaked, but not too dry.  Spoon extra sauce over fillet and serve.

Happy Eating!!!