Steamed Cod with Ginger and Scallions
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Steamed Cod with Ginger and Scallions
Everyday Food editor Sarah Carey shows you how to take 5 ingredients and make a healthy, Asian-inspired meal in just 20 minutes.
Everyday Food, October
- Prep Time 10 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 4 skinless cod fillets, (6 to 8 ounces each)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons finely grated, peeled fresh ginger
- Coarse salt and ground pepper
- 6 scallions, green parts cut into 3-inch lengths
Directions
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In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
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Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
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Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.
I've made this with Cod and Tilapia and my family prefers the Tilapia. I served it on some creamy mashed potatoes with a side of grape tomatoes sauteed in olive oil and seasoned with salt and pepper. It looked great and was really delish!
Oops, I meant wasabi paste..... not miso paste..... though that might work too;)
Also very nice with pureed cauliflower. Cook the florets of one large cauliflower in boiling water until soft. Drain very well and place on a cookie sheet in a warm oven ( /- 120 degrees) for about 10 minutes to dry. Puree the florets in a food processor with one tsp miso paste (or more if you like) and about 2 tbs butter. Reheat on low fire, stirring often, and season with salt and white pepper. People are always very surprised to learn that there are no potatoes in this puree.
Also very nice with pureed cauliflower. Cook the florets of one large cauliflower in boiling water until soft. Drain very well and place on a cookie sheet in a warm oven ( /- 120 degrees) for about 10 minutes to dry. Puree the florets in a food processor with one tsp miso paste (or more if you like) and about 2 tbs butter. Reheat on low fire, stirring often, and season with salt and white pepper. People are always very surprised to learn that there are no potatoes in this puree.
Steamed brown rice with broccolini stir-fried in dark sesame oil with one clove chopped garlic and 1 tsp chili paste (sambal oelek).
any ideas what side dish to serve with this recipe?
I don't eat meat so I made this with some breaded mock chicken patties that I first threw on the grill a few minutes to get them crispy. I also added some sliced serrano peppers at the beginning and sliced radishes at the end with the scallions. My man and I really liked the tangy flavor and the patties got a nice ginger coat on them. This was something really outside our usual. Very good!
"Fatty" fish as in fish with alot of fat (such as salmon, tuna, sardines, mackerel, and trout) or thick even pieces?
I buy a fatty fish at the fish market where they descale and gut it and sometimes chop it a couple of times if it is long. Then i take it to fave Asian eatery where they prepare it for me. I once brought the "wrong" type of fish and they asked that I always bring a fatty fish as it takes the seasonings and sauce better.
This was good, although I'm not a huge fan of cod. The sauce was good, but the thinner pieces of my filet were chewy, so I'd recommend buying evenly-sized pieces.
OK, I give up. This website is a pain in the butt to leave comments.
Very easy
Very easy
I llike this recipe. It's simple, quick and tasty.
I llike this recipe. It's simple, quick and tasty.