Another Food Matters Project recipe. This week’s recipe was chosen by Camilla from Culinary Adventures with Camilla. She had chosen Mark Bittman’s Fish Nuggets Braised in Rhubarb Sauce. You can find the original recipe in The Food Matters Cookbook, other interpretations of this recipe can be found in the comments section in this blog post.
It seems that rhubarb was difficult to find for some of us trying out this dish. I hadn’t seen fresh rhubarb in the store for the last month or so, all of a sudden it had disappeared. Fortunately, Whole Foods had frozen rhubarb which I snagged for this recipe.
We had never caramelized sugar and used it as a base for fish sauce, and since we were unsure of the outcome, we stuck to the recipe. Although, we’ll admit that this was not our favorite Mark Bittman dish. I’ve made some notes, so please read it before trying this out.
Cod in Spicy Rhubarb Sauce
Adapted from: The Food Matters Cookbook (pg. 454)
1/4 cup sugar
1/2 cup water
1 lb rhubarb, chopped
1 large onion, chopped
5 Thai chilies (optional)
1/2 tsp salt
1 tsp pepper
juice of 2 limes
3/4 lb cod, defrosted/fresh
2 tbsp green onions, chopped
Add sugar and 1/4 cup of water to a large skillet heated over medium heat. Stir every once in a while, while the sugar dissolves, then bubbles and darkens- about 10 minutes. Then turn off the heat, and stir in another 1/4 cup of water. Again, turn on the heat and stir the sauce until the caramel dissolves and thickens.
Then, add the rhubarb, onion and chiles. Cook the vegetables for 10 minutes, until they are soft and the sauce begins to melt. Mix together the salt, pepper and lime juice, then pour into the pan. Stir well, and then add the fish. Cover the skillet and allow the fish to cook until it is done.
We served this with some rice and garnished with green onions.