Spicy Cod & Braised Cabbage

Cod is new in my rotation but its nice, light, flaky, a little boring but who’s judging. If you’re looking for a more flavorful fish — try sea bass or branzino. I use the same fish cooking method as salmon or trout, air fried — cod takes about 8-10 minutes at 450 degrees depending on size of fish.

• 4-8oz Cod (coconut aminos)

• coconut oil
  heaping tablespoon gochujang (can sub sriracha or prefer not spicy use tomato paste)

• 1/4 c white wine

• 1 clove smashed / chopped garlic

• 1/4 head - 1/2 head sliced cabbage

• chicken or vegetable stock or bone broth

• 1 tbsp gochujang or siracha

Put fish in air fryer for 8 - 10 minutes, season with coconut aminos and seasoning of choice and cook at 450 degrees. While fish is cooking, hot pan, oil, saute garlic, add the cabbage. Deglaze with white wine. Add the gochujang. When it gets browned but not too brown, add the stock. Cover, lower heat, steam until very soft. Allow must of broth to evaporate but leaving a bit is nice to soak up at the end. You can serve this atop rice or alongside crusty bread if you desire a starchy carb. Place carb of choice on bottom of dish, top with cabbage stew, and fish. Season to serve. Enjoy.