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Under 30 Minutes

Under 30 Minutes

Steamed Cod with Ginger and Scallions

  • prep: 10 mins
    total time: 20 mins
  • servings: 4

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

  1. Step 1

    In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, October

Reviews (15)

  • 8 Jun, 2012

    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!

  • 8 Dec, 2010

    Oops, I meant wasabi paste..... not miso paste..... though that might work too;)

  • 8 Dec, 2010

    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.

  • 8 Dec, 2010

    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.

  • 8 Dec, 2010

    Steamed brown rice with broccolini stir-fried in dark sesame oil with one clove chopped garlic and 1 tsp chili paste (sambal oelek).

  • 24 Jun, 2010

    any ideas what side dish to serve with this recipe?

  • 3 May, 2010

    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!

  • 29 Apr, 2010

    "Fatty" fish as in fish with alot of fat (such as salmon, tuna, sardines, mackerel, and trout) or thick even pieces?

  • 29 Apr, 2010

    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.

  • 19 Feb, 2010

    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.

  • 13 Jan, 2010

    OK, I give up. This website is a pain in the butt to leave comments.

  • 13 Jan, 2010

    Very easy

  • 13 Jan, 2010

    Very easy

  • 3 Jul, 2009

    I llike this recipe. It's simple, quick and tasty.

  • 3 Jul, 2009

    I llike this recipe. It's simple, quick and tasty.