Microwaved Black Cod With Scallions And Ginger Recipes

COD WITH FERMENTED BLACK BEANS & SCALLIONS

Steps:

• Mix together rice wine, soy sauce, oil, garlic, and ginger in small bowl. Place fish in shallow glass or ceramic pan, sprinkle with salt, and then drizzle with rice wine mixture. Marinate for 1 to 15 minutes.
• Set up a steamer. I use the steamer that came with my electric rice cooker. Fill the bottom half full with hot water and turn it on to bring to a boil while you're preparing the dish.
• Line the steamer basket with cabbage, Chinese broccoli or spinach leaves.
• Put one fish fillet on each cabbage leaf. Drizzle marinade over fish, then sprinkle with black beans and scallions. Cover, turn heat back to high. Steam about 10 minutes and check for doneness. Using a long, thin knife, check to see if fillets are opaque and flake easily.
• To serve, slide the leaves with the fish onto an individual plate.

ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES

Steps:

• Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
• Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
• Available in the Asian foods section of many supermarkets and at Asian markets.

STEAMED COD WITH GINGER AND SCALLIONS

Steps:

• In a large skillet, combine vinegar, soy sauce, and ginger. Season both sides of cod with salt and pepper; place in skillet with vinegar mixture.
• Bring to a boil; reduce heat to a gentle simmer. Cover and cook until fish is almost opaque throughout, 6-8 minutes.
• Meanwhile, cut green parts of 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.

MICROWAVED BLACK COD WITH SCALLIONS AND GINGER

Steps:

• Place each fillet in a separate microwave-safe zip-top bag, then place the bags skin (or skinned) side down next to each other on a microwave-safe plate.
• In a small bowl, combine soy sauce and sesame oil; set aside. Divide ginger coins and white part of scallions between the two bags. Pour half the wine (3/4 teaspoon) into each bag. Microwave until fish becomes opaque and flakes easily, 3 1/2 to 5 minutes in an 800-watt oven. (Cooking times will vary depending on the kind of fish used and the power of the oven; for ovens over 800 watts, lower the power level accordingly.)
• Transfer each fillet to a warm serving plate and drizzle each with half of the soy sauce mixture. Garnish with scallion greens and julienned ginger. In a small pan, heat peanut oil until sizzling. Drizzle the hot oil over each fillet and serve immediately.