My Tomato Ginger Poached Cod showcases a foolproof cooking method. It has so much flavor and is cooked perfectly.
Begin by adding the bok choy and Japanese eggplant to the oven using the steam function. Cook for 3 - 4 minutes. Remove and set aside.
Next, heat the oil on medium high heat in a Dutch oven. Add the Thai chilies and ginger and cook for 1 - 2 minutes. Add the stewed tomatoes and remaining sauce ingredients. Simmer for 5 minutes to let the flavors meld.
Season the cod with the salt and pepper. Add the cod fillets to the tomato ginger broth. Simmer for approximately 5 minutes. You want the cod to turn white and just begin to break apart. In the final minute of cooking the cod, add the bok choy and the eggplant.
Serve the cod, vegetables and broth over creamy polenta. Top with the bean sprouts for some crunch. Enjoy!