The hoisin and sriracha flavors blend well. This is such a pretty dish. . .
–wild cod (size of 2 decks of cards, one-half pound)
–green onions (3 stalks, chopped, fresh)
–hoisin sauce (bottled, 3 tablespoons)
–sriracha sauce (bottled, 2 tablespoons)
–clam juice (one-eighth cup)
–lemon juice (3 squirts, bottled)
–salt and pepper
–extra virgin olive oil
1 – Place the cod in a covered baking dish. Squirt the cod with lemon juice (3 squirts). Add the clam juice. Season with salt and pepper. Place ribbons of hoisin and sriracha sauce up and down the cod. Top with green onions and a few drops of extra virgin olive oil.
2 – Microwave on high for 6 and one-half minutes.
3 – Serve the cod hot.
–recipe inspired by C. Mabry, chef.