Spicy and Sour Poached Cod Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 500g cod fillets, skin removed and cut into thick slices
• 2 tomatoes, peeled and diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup white vinegar
• 1/4 cup water
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• Salt and freshly ground black pepper
• 1/4 cup cornstarch, for coating the cod
• 1/4 cup chopped fresh parsley, for garnish

• Pat the cod fillets dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped cilantro, and chopped green onions. Mix well.
• Rub the mixture onto the cod fillets, ensuring they are evenly coated. Season the fillets generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Set aside for 10 minutes to marinate.

• In a medium saucepan, combine the diced tomatoes, white vinegar, water, soy sauce, and sugar. Bring to a simmer over medium heat. Let the sauce simmer for about 5-7 minutes, or until it thickens slightly.

• In a large pot, bring water to a boil. Add the marinated cod fillets and poach for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the cod from the pot and set aside.

• In a large skillet, heat the prepared sauce over medium heat. Add the poached cod fillets to the skillet and gently toss to coat them with the sauce.
• Transfer the cod fillets to a serving platter. Garnish with chopped fresh parsley and a sprinkle of cornstarch for a slightly thickened sauce.
• Serve immediately, enjoying the tender cod with the vibrant, spicy, and sour sauce.