Steamed Cod in Ginger-Soy Broth

14 Jun

In the ever-expanding search for more fish recipes, I came across this one and gave it a go last night. I decided to add in some sweetness to the original recipe, as both the ginger and rice wine vinegar are both quite pungent. It follows my rules, though: simple, quick and ultimately, pretty damn delicious. I recommend serving it with rice: the sauce in which the fish is cooked is delicious on basmati.

Serves 2.

Ingredients

Cod Fillets

2 cod fillets
3 tb rice wine vinegar
2 tb soy sauce
1 1/2 tb ginger, grated or finely chopped
2 ts hoisin
1 ts sugar
2 scallions
salt & pepper

Directions

1. In a large skillet, combine vinegar, soy sauce, ginger, hoisin and sugar. Bring to a simmer.
2. Salt and pepper the fish and place the fillets in the pan. Bring liquid to a boil.
3. Cover and lower the heat so that the liquid is only simmering. Cook 6 minutes.
4. Meanwhile, slice scallions into 2″ pieces, lengthwise. After the 6 minutes, lift the lid and place the scallions on the fish. Cook one more minute.
5. Remove fish from the pan and plate. Taste sauce and adjust as necessary.
6. Spoon sauce on to fish and, if serving with rice, on to rice.

Finished product!

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2 Responses to “Steamed Cod in Ginger-Soy Broth”

  1. onion hater June 14, 2011 at 10:23 am #

    I’d like to substitute something for the scallions. Any suggestions?

    • failingtherorschachtest June 14, 2011 at 10:42 am #

      I would suggest using a fresh herb like cilantro or parsley. You could also try using thinly-sliced pieces of lemon – the flavour will infuse into the top of the fish. Toasted sesame seeds would be delicious, too!
      Hope that helps.
      FN.

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