STEAMED COD WITH GINGER AND SCALLIONS
Make and share this Steamed Cod With Ginger and Scallions recipe from Food.com.
Provided by kitchenslave03
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 155.6, Fat 1.2, SaturatedFat 0.2, Cholesterol 73.7, Sodium 599.3, Carbohydrate 2.7, Fiber 0.7, Sugar 0.7, Protein 31.9
STEAMED COD WITH GINGER AND SCALLIONS
This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183 g, Fat 1 g, Protein 37 g
TOFU WITH SIZZLING SCALLION OIL
This refreshing weeknight meal comes together in less than 15 minutes and barely requires turning on the stove. Aromatic garlic, ginger and scallions are gently heated in oil until they sizzle and infuse it, turning into a fragrant, lively sauce for mild silken tofu. Peppery arugula and a final drizzle of tangy cilantro sauce brighten the dish. Enjoy with steamed rice for a heftier meal, or top with fried eggs. Leftover tofu can be stored in the scallion oil and refrigerated; it will have absorbed even more flavor the next day.
Provided by Kay Chun
Categories dinner, lunch, quick, beans, main course
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Remove the tofu from its package; drain the tofu then pat it dry. Scoop spoonfuls of the tofu onto a large platter and arrange in an even layer. Season with salt and pepper.
- In a small saucepan, combine neutral oil, sesame oil, scallions, garlic and ginger. Cook over medium-low, stirring occasionally, until oil is sizzling and garlic, ginger and scallions are softened but not browned, about 3 minutes.
- Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.
- Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.
STEAMED COD WITH GINGER
Fish is a great source of lean protein. Try this super-easy cod dish that gets its flavor from a tasty Asian marinade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- In a shallow 2-quart microwave-safe dish with a lid, stir together scallion whites, ginger, vinegar, oil, red-pepper flakes, and sugar. Season with salt. Marinate cod in dish 20 minutes, turning once.
- Cover and microwave on high, 5 minutes. Let stand, covered, until fish is opaque throughout, 5 minutes. Top with scallion greens. Serve fish with rice if desired.
Nutrition Facts : Calories 215 g, Fat 8 g, Protein 31 g
STEAMED COD WITH GINGER AND SCALLIONS
Steps:
- In a large skillet with a tight-fitting lid, combine vinegar, soy sauce, and ginger. Season both sides of cod fillets with salt and pepper; place in skillet. Bring liquid 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 scallions into 3-inch lengths; thinly slice lengthwise (reserve white parts for another use). Scatter over fish; cover and cook until fish is opaque throughout and scallions are just wilted, about 2 minutes more. Serve immediately.
STEAMED COD WITH GINGER
Steps:
- Preheat oven to 375°F. In a shallow nonreactive 2-quart baking dish, stir together scallion whites, ginger, vinegar, oil, red-pepper flakes, and sugar. Season with salt. Add cod and let marinate at room temperature 20 minutes, turning once.
- Cover tightly with parchment, then foil. Transfer to oven and cook until fish is opaque throughout, 30 to 35 minutes. Remove from oven, garnish with scallion greens, and serve.
- nutrition information
- (Per Serving)
- Calories: 215
- Fat: 8.2g (1g Saturated Fat)
- Protein: 30.7g
- Carbohydrates: 3.8g
- Fiber: 0.5g
STEAMED FISH WITH SCALLIONS AND GINGER
This is a beautiful entertaining course to "wow" your guests. It's also an extremely healthy, family-style meal.
Provided by Anita Lo
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish.
- Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears.
- Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar.
- Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.
STEAMED FISH WITH GINGER AND SCALLIONS
You can certainly make this fish in a bamboo steamer, but I have found it works well done in foil packets in the oven--and there's a bonus--nothing to wash.
Provided by Chef Kate
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Place each fish fillet on a large piece of aluminum foil.
- Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
- Bring up the ends of each piece of foil and close up to form four loose pouches.
- Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
- While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
- Open one foil packet and make sure fish is coked through.
- If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger.
- Drizzle the hot oil over the fish and serve, with extra sauce on the side.
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- Season both sides of the cod fillets with salt and pepper and place them in the skillet. Bring the liquid to a boil. Reduce the heat to a gentle simmer, cover, and cook, without turning, until the fish is almost but not quite opaque throughout, 6 to 8 minutes.
- Meanwhile, cut the green parts of the scallions into 3-inch lengths and then thinly slice each piece lengthwise into strips (reserve the white parts for another use).
- Carefully turn the fish, scatter the scallions over the top, cover, and cook until the cod is completely opaque throughout and the scallions are just wilted, about 2 minutes more.
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