Vietnamese Cod Toasts - Featured Recipe - CookingDistrict.com
Featured Recipes

Vietnamese Cod Toasts

Categories: Amuse, Appetizers, Asian, Fish, Seafood, Vietnamese
Portions:
3-4
Step 1
1 lb Alaska Cod fillets, fresh, thawed or frozen
2 Egg - white • beaten
2 tbsp chopped fresh cilantro
2 tsp fish sauce
1 tsp Lime juice
2 tsp minced shallots
1/2 tsp Red pepper flakes
1/2 tsp anchovy paste
12 slice (1/2-inch thick) narrow baguette
Peanut or canola oil, for frying
1 cup sweet chili sauce, if desired
Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.

Mix together cod flakes, egg whites, cilantro, fish sauce, lime juice, shallots, pepper flakes and anchovy paste. Spread and press about one tablespoon cod mixture onto the entire top surface of each baguette slice. Heat about 1/4 inch of oil in a large nonstick heavy pan over medium-high heat. In batches, fry bread slices, cod side down, for 1 to 2 minutes, until thoroughly cooked. Turn toasts over and brown bottom side lightly. Serve toasts with chili sauce, if desired.
Nutritional Analysis
Calories214 
Protein24g
96
45%
Carbs13.5g
54
25%
Fat7g
63
29%
Cholesterol52.5mg 
Sodium38mg 
Information is on a per portion basis.
Notes
Variation: Alaska Cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.

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