Steamed Black Cod With Soy Chile Sauce Recipes

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CANTONESE STEAMED FISH



Cantonese Steamed Fish image

Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.

Provided by Bill

Categories     Fish and Seafood

Time 20m

Number Of Ingredients 9

2 scallions
2 tablespoons ginger
1 small bunch cilantro
1 ½ tablespoons light soy sauce
1/8 teaspoon salt
1/8 teaspoon sugar
2 tablespoons hot water
10 ounce fillet of delicate white fish ((such as sea bass, grey sole, flounder, fluke, tilapia, or haddock))
2 tablespoons vegetable oil

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!

Nutrition Facts : Calories 239 kcal, Carbohydrate 3 g, Protein 19 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 924 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CANTONESE-STYLE STEAMED COD WITH SPECIAL SOY SAUCE



Cantonese-Style Steamed Cod with Special Soy Sauce image

Make this restaurant-styled Cantonese version of steamed cod with special soy sauce dressing, and garnished lavishly with fried garlic nibs, fragrant ginger strips, fresh slivers of spring onion, and drizzled with heart-healthy garlic-ginger flavoured oil. (Adapted from 'My Steamy Kitchen' by Mdm Choong Su Yin)

Provided by Celia Lim

Categories     Seafood Recipes

Time 27m

Number Of Ingredients 14

400 - 600 g fresh cod fillet
2 tsp starch
1 head Chinese coriander (with roots attached)
300 ml water
4 tbsp light soy sauce
1 tsp dark soy sauce
1/4 tsp chicken stock granules or powder
30 g rock sugar
4 tbsp oil (I use heart-healthy grapeseed)
3 cloves garlic (peeled, finely chopped)
1 thumb-sized ginger (peeled, cut into thin strips)
1 stalk spring onion
Fried garlic (from above)
Fried ginger (from above)

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.

Nutrition Facts : ServingSize 1 serving, Calories 385 kcal, Carbohydrate 12 g, Protein 47 g, Fat 16 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 108 mg, Sodium 1218 mg, Fiber 1 g, Sugar 9 g

STEAMED COD WITH MESCLUN AND SWEET SOY DRESSING



Steamed Cod With Mesclun And Sweet Soy Dressing image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons peanut or olive oil
2 cod fillets, about 3/4 pound each
3 tablespoons soy sauce
3 tablespoons mirin (or 2 tablespoons honey or sugar)
2 tablespoons vinegar (preferably black Chinese vinegar)
2 tablespoons sesame oil
Black pepper
6 cups mesclun, washed and dried

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.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 2 grams, Sodium 767 milligrams, Sugar 0 grams

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

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

ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES



Alaskan Black Cod with Hoisin and Ginger Sauces image

An easy Alaskan Black Cod recipe with Hoisin and Ginger Sauces

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons chopped green onions
1 tablespoon honey
1 large garlic clove, minced
1/4 cup hoisin sauce*
2 1/4 teaspoons hot chili paste (such as sambal oelek)*
1 tablespoon vegetable oil
4 7-ounce Alaskan black cod fillets
Steamed rice

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.

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