Steamed Blue Eye Cod With Julienne Ginger And Spring Onion Sauce Food

STEAMED BLUE EYE COD WITH JULIENNE GINGER AND SPRING ONION SAUCE

Steamed Blue Eye Cod with Julienne Ginger and Spring Onion Sauce image

Categories Seafood

Number Of Ingredients 8

Ingredients

600g Blue Eye Cod (use Ling or Perch as an alternative)
1 tablespoon of fresh ginger (finely sliced)
1 spring onion (finely sliced)
1/4 cup canola oil
Pepper
1/2 cup soy sauce
1/2 teaspoon sugar
2 teaspoons sesame oil

Steps:

Place fish on solid steamer tray and rub with a little pepper
Place in the steam oven and steam (100°C) for 10 to 12 minutes (depending on the thickness of the fish)
Two minutes before the end of cooking time, heat the oil in a small saucepan
When cooked, transfer the fish to a serving plate and sprinkle with spring onions and ginger
Pour hot oil over fish and immediately pour over the soy sauce dressing
Serve straight away - with rice
Whilst fish is steaming - combine sugar, sesame oil and soy sauce together and set aside

STEAMED COD WITH GINGER AND SCALLIONS

Steamed Cod with Ginger and Scallions image

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

Ingredients

4 skinless cod fillets, (6 to 8 ounces each)
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons finely grated, peeled fresh ginger
Coarse salt and ground pepper
6 scallions, green parts cut into 3-inch lengths

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

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