1 cup of green onion, thinly sliced into 1 cm diagonal pieces
1/2 cup of white part of green onion, thinly sliced into 1 cm diagonal pieces
3 tablespoons of sesame oil
2 tablespoons of soy sauce (shoyu)
1 tablespoon of lemon juice
1 tablespoon of pomegranate gelatin
500 grams of cod pieces
2 cloves of garlic, minced
1 carrot, thinly sliced into fine strips
1 head of escarole, shredded
Pepper to taste
1 cup of green onion, thinly sliced into 1 cm diagonal pieces
1/2 cup of white part of green onion, thinly sliced into 1 cm diagonal pieces
3 tablespoons of sesame oil
2 tablespoons of soy sauce (shoyu)
1 tablespoon of lemon juice
1 tablespoon of pomegranate gelatin
500 grams of cod pieces
2 cloves of garlic, minced
1 carrot, thinly sliced into fine strips
1 head of escarole, shredded
Pepper to taste
Cut the cod into 1 cm x 5 cm strips
In a large bowl, mix together half of the soy sauce, lemon juice, sesame oil, white part of green onion, garlic, pomegranate gelatin, and pepper
Add the cod, stir well, and let it rest for 15 minutes
In a large frying pan, heat one tablespoon of sesame oil
Add the carrot, stir-fry for 1 minute
Add the escarole, dark green part of green onion, and remaining soy sauce, and stir-fry for 2 minutes
Remove from heat and reserve
In the same frying pan, heat the remaining sesame oil, add the cod with seasonings, and stir-fry, stirring occasionally, for 2 minutes or until it separates into flakes when pierced with a fork
Add the escarole mixture, stir well, let it warm up, and serve immediately.
