Baked Cod With Ginger And Scallions Food

CHINESE STEAMED COD FISH WITH GINGER SCALLION SAUCE

Steps:

• Slice the cod fillet into two equal weight pieces, ½ lb each fillet. Pat dry with a paper towel.
• Fold one piece of the parchment paper in half and place 1 fish fillet in the center and closer to the seam. Repeat with the other half of the fish.
• Season each filet with ¼ tsp coarse salt, 1 tbsp coconut aminos, and 1 tsp toasted sesame oil.
• To make a paper pouch: Fold the paper over so the two ends meet, enclosing the food. Beginning at either end of the center crease, make small, overlapping diagonal folds around the filling, pleating it all around to make a semicircular airtight package that looks like a half-moon shape calzone. Seal the packet tight. You might need to twist and fold the end tip to secure the envelope.
• If use air fryer: place 1 packet inside of the basket. Lightly press the paper pouch down so it won't get burnt. Air fry at 300F for 15 minutes or until the fish is soft and flaky. Test with a skewer, if it goes in easily, the fish is done. If not, air fry for 5 additional minutes. If your fish is thinner than 1-inch, reduce the cook time by 5 minutes.
• If use oven: Place both packets over a large sheet pan. Bake at 400F for 15-20 minutes or until the fish is buttery soft. The exact bake time will depend on the thickness of the fish fillets and type of fish.
• In the meantime, finely chop ginger, scallions, and chili peppers. Divide them into 2 equal piles.
• When the fish is about 5 minutes away from ready, in a heavy bottom saucepan, heat up the avocado oil over medium-low heat for about 5 minutes. Cover the saucepan with a lid but leave a small gap open to allow air to come-in.
• Carefully remove the fish pouch. Let cool for 3 minutes before using a kitchen scissors to cut open the packet (be careful of the hot steam). Add the aromatics - ginger, scallions, and chilies - on top of the fillets and season with a pinch of salt.
• Carefully pour half amount of the hot oil over each fillet and the aromatics on top. Serve hot and immediately.

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.

BAKED FISH WITH SESAME AND GINGER

Steps:

• Season each fillet lightly with salt and pepper. Combine ginger and sesame oil in a small bowl, then rub the mixture on the fillets, massaging with fingers to coat evenly.
• Place the fish in one layer in a baking dish, and tightly cover the dish with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours and bring to room temperature before baking.
• Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove foil and check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.
• Transfer the fish to plates or a serving platter. Sprinkle with sesame seeds and scallions and garnish with a few slices pickled ginger. Serve with stir-fried spinach and steamed rice, if desired.

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.

BAKED COD WITH GINGER AND SCALLIONS

Steps:

• Arrange each cod serving in the center of its own large square of foil. Scatter over the ginger, scallions and garlic. Combine the soy sauce, vinegar and oil and drizzle over each piece of fish. Sprinkle with a few red pepper flakes. Pull the corners of the foil together and fold over the edges to make a tent around each fillet. Bake for 20 minutes. Serve the bundles whole.

BAKED COD WITH MUSHROOMS AND SCALLIONS

Steps:

• Preheat oven to 375 degrees.
• Place a piece of tin-foil large enough to make a pouch on an oven-safe pan, place half the butter on the tin-foil and put in oven until butter is melted.
• Once the butter melts, add bay leaf and place the fillet on top.
• Cut mushrooms and scallions into small pieces, and place on top of cod (reserving 1 Tbs of scallions for garnish).
• Place remaining butter on top, add beef stock and two dashes of Worcestershire Sauce, and seal foil package.
• Cook for 20 minutes, remove, garnish with reserved scallions and enjoy.
• TIP: Use a small bay leaf; it is the key ingredient, but it will over-power the other ingredients if too large.

COD CAKES WITH GINGER AND SCALLIONS

Steps:

• Boil the potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes.
• Meanwhile, put the fish in a skillet that can later be covered. Add water to cover, salt the water, and bring to a boil over high heat. Cover, turn off the heat, and set a timer for 10 minutes. Use a slotted spoon to transfer the fish to a bowl.
• When the potato is done, peel it and mash it with the fish. Add the ginger, cilantro, and chile along with some salt and pepper to taste and work the mixture with your hands until it is well blended. Shape into 8 equal burger-shaped patties.
• Preheat the broiler and set the rack about 4 inches from the heat source. Brush the patties on both sides with the oil, then place on a nonstick baking sheet. Broil carefully until nicely browned on top, then turn and brown on the other side. Sprinkle with more cilantro and serve hot, with lime wedges.
• Variations
• Panfried Fish Cakes: Increase the oil to 1/3 cup, or more if necessary. Heat about 1/16 inch oil in a large skillet over medium-high heat. When it is hot (a pinch of the fish mixture will sizzle immediately), add the cakes. Cook, turning once, until brown on both sides, about 10 minutes total.
• Substitute minced garlic, shallot, scallion, or onion for the ginger and parsley for the cilantro.
• Season with a grating of nutmeg or a teaspoon or more of curry powder (in place of the seasonings in the original recipe).
• Add 1/4 cup or more sour cream and a little butter to the potato as you mash it.
• Add minced yellow or red bell pepper to the mix.
• Serve with Mayonnaise (page 305) or tartar sauce (page 306), Worcestershire sauce, or any other condiment