Steamed Black Cod With Soy Chile Sauce Recipes

CITRUS-SOY GLAZED BLACK COD

Steps:

• Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Season fish with salt and pepper and place in prepared dish.
• Meanwhile, add brown sugar, lime juice, vinegar, soy sauce, and pinch of salt to a small saucepan and bring to a boil over medium heat. Simmer until thick and syrupy, 4 to 5 minutes. Spoon about 1 teaspoon of glaze evenly over each cod filet; reserve any remaining glaze.
• Transfer baking dish to oven and bake until opaque and just cooked through, about 12 minutes. Garnished with mint and scallions; serve with reserved glaze.

STEAMED COD WITH GINGER AND SCALLIONS

Steps:

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

STEAMED FISH WITH BLACK BEAN SAUCE

Steps:

• If using a whole fish, make 3 deep diagonal slashes on each side of the fish.
• Chop the black beans; place half of the black beans, scallions, and ginger on a heat-proof plate that can be used in the steamer; place the fish on top.
• Sprinkle fish with the sugar, then pour the sherry or rice wine, soy sauce and oil on top; cover the fish with remaining black beans, scallions and ginger.
• For steaming I use my electric wok and place 2 chopsticks next to each other in one direction and 2 more next to each other in the opposite direction, creating a platform.
• Place the plate of fish on top of the steamer, over briskly boiling water, cover and steam 10 minutes for thick fillets, 20 minutes for whole fish and less than 10 minutes for thinner fillets.
• fish is finished when fillets flake easily or when a chopstick will easily pierce the gill area on whole fish.
• Remove to a platter and garnish with cilantro.
• Serve over steamed jasmine rice and make sure to spoon the black bean sauce over the whole thing; YUM.

STEAMED BLACK COD WITH SOY-CHILE SAUCE

Steps:

• Combine halved head of garlic, 2" pieces of scallions, 1 tablespoon ginger, and 4 cups water in a pot large enough to fit a steamer basket. Squeeze lemon half over; add lemon to pot and bring to a boil. Simmer for 10 minutes. Transfer 1/4 cup liquid from pot to a small bowl; set aside for sauce. Add 2 cups water to pot and return to a boil.
• Set aside 1/4 cup sliced scallions and 1 tablespoon ginger. Line steamer basket with parchment paper. Scatter half of sliced garlic, half of remaining sliced scallions, and half of remaining ginger on top of parchment, spreading evenly. Coat fish with oil, season with salt, and place skin side down in steamer. Scatter remaining garlic, scallions, and ginger over fish. Set steamer over pot, cover, and steam until fish is just cooked through, 12-18 minutes, depending on thickness of fish.
• Meanwhile, stir reserved scallions, reserved ginger, soy sauce, sliced chiles, and chopped cilantro into reserved steaming liquid to make sauce.
• Transfer fish to a platter. Drizzle with sauce.

STEAMED SOLE WITH BLACK BEAN SAUCE

Steps:

• Thoroughly rinse the fish in cold water and pat dry. Sprinkle 1/2 teaspoon salt over the outside and into the cavity of the fish.
• Rinse the black beans in several changes of cold water and drain them. In a small bowl, mash beans, garlic, and sugar with the back of a wooden spoon. Stir in sesame oil, rice wine, pepper, and 1/8 teaspoon salt.
• Place fish in a 9-inch shallow heatproof bowl and spread black beans over fish on both sides and in cavity.
• Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place dish into steamer, cover, and steam 5 minutes. Turn off heat and let stand, covered, 4 minutes. Test fish for doneness by poling the thickest part with a fork or chopstick; flesh should flake. If not, resteam for 1 to 2 minutes or until fish just flakes. Carefully remove the dish from the steamer and pour off any liquid in the dish.
• In a small skillet, heat oil until hot but not smoking over high heat. Sprinkle ginger and scallion over fish. The oil will make a crackling sound as it hits the fish. Serve immediately.

STEAMED COD WITH MESCLUN AND SWEET SOY DRESSING

Steps:

• Put a nonstick skillet that can be covered over high heat and add the oil; a minute later, add the fish and cover the pan. Cook for about 3 minutes and, in a separate bowl, combine the soy sauce, mirin, vinegar, sesame oil, about 1/4 teaspoon black pepper and 1/4 cup water.
• Carefully remove the cover and add liquid mixture. Cover again and turn the heat to medium. Cook until cod is done, about 3 minutes more. Turn off heat and let sit for a moment.
• Divide mesclun among 4 plates and top each portion with some fish and dressing. Grind black pepper over all and serve.