Steamed Black Cod With Soy Chile Sauce Food

CANTONESE-STYLE STEAMED COD WITH SPECIAL SOY SAUCE

Steps:

• Remove scales and rub some salt (about 1 tsp) all over the fish and rinse with water. Pat dry with paper towel. Now rub cornstarch all over, and place into a heat-proof steaming dish. Cover with cling wrap and set aside.
• Wash Chinese coriander, and cut a 4-cm (2-inch) length from the stalk end, keeping the roots. In a small saucepan set over medium heat, bring water to a boil. Add coriander head and roots, and boil for about 15 minutes. Discard coriander, add rock sugar and continue to simmer until rock sugar dissolves. Add light soy sauce, dark soy sauce, and chicken stock granules (powder), and stir to combine well. Taste (it should be just slightly salty with a hint of sweetness). Add more sugar if too salty, or more water if sauce thickens. Bring back to boil for a minute, then turn off heat, and set aside.
• In a small saucepan, heat up oil over medium heat. When oil is just hot, put in chopped garlic. Keep stirring to fry evenly, until garlic just starts to turn golden brown (do not over-cook, otherwise the garlic will become bitter-tasting) . At this point, immediately sieve out the garlic and drain on paper towel, leaving oil in the saucepan. Now put in the sliced ginger strips, and stir-fry in the oil until it turns golden brown at the edges. Sieve out from the oil, leaving the oil in the saucepan for later.
• Prepare the steamer. When water comes to a rapid boil, steam fish over high heat for 12 to 15 minutes (depending on the size of your fish). Test for doneness with a fork. If the flesh easily flakes off, fish is done.
• Meanwhile, shred spring onion, and soak in water until it curls up (about 1 - 2 minutes). Drain and set aside.
• When fish is done, drain the juices from the dish. Place fried garlic, ginger strips and shredded spring onion on top. Heat the garlic-ginger oil in the saucepan until very hot. Drizzle 2 - 3 tbsp of oil over the fish, followed by 2 - 3 tbsp (or to taste) of special soy sauce. Serve immediately.

CANTONESE STEAMED FISH

Steps:

• Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
• Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
• Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
• Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
• Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
• Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
• To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
• Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!

FOIL STEAMED SPICY GINGER SOY COD & BOK CHOY

Steps:

• 1. Preheat oven to 355 degrees. Brush cod fillets with vegetable oil, sprinkle with salt and pepper; top with lemon zest. Place cod fillets about 1/2 inch apart on foil. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch. You can fold in individual pieces of foil if you wish.
• 2. Place all the bok choy ingredients in the center of foil. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch.
• 3. Place foil packets on cookie sheet and bake for 15 minutes. Fish should be nice and flaky
• 4. Sauce ingredients-Meanwhile add vegetable & sesame oils to a hot skillet. Saute ginger for about a minute until oil in fragrant. Add sherry and simmer for 30 seconds. Add remaining ingredients and simmer for about 1 minute or so.
• 5. Add bok choy to a serving plate topped with cod and sauce. Sprinkle toasted sesame seeds on top

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.

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.