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Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon

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Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and UdonJody Horton

I could eat a meal like this almost every night. It's light and fresh, with vegetables and flaky fish poached in a perfumed broth. Five-spice powder is a Chinese spice blend combining equal parts cinnamon, star anise, clove, fennel, and Szechuan peppercorns, and can be found these days in most well-stocked grocery stores. A spa meal without the sacrifice, the chewy udon noodles and bok choy soak up that brothy flavor and round out this quick meal perfectly. Who said eating well was hard work?

Cooks' Note

Variation: If you can't find black cod, don't despair. This dish is delicious using cod or tilapia as well.

It's that easy: Cutting vegetables on the diagonal is an Asian technique that exposes more cut surface to heat, helping the vegetables to cook faster. They also look prettier cut that way. Just angle your knife and slice away. You'll get the hang of it in no time.

Extra hungry? Serve a bigger piece of fish. About 8 oz/225 g should do it.

In the glass: Try a Sauvignon Blanc from New Zealand, such as Kim Crawford or Pomelo for tropical fruit and a zesty finish.

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