Steamed Soybeans With Coarse Salt Recipes
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
SALT-AND-PEPPER EDAMAME (SOYBEANS IN THE POD)
Edamame are fun to eat, the slightly fuzzy bright-green pods tickle your lips as you gently suck the beans into your mouth. Provide bowls for the empty pods.
Time 45m
Yield Serves 20 (hors d'oeuvres)
Number Of Ingredients 4
Steps:
- Toast salt in a dry, small, heavy skillet over moderate heat, stirring, until salt turns light tan, about 7 minutes. Transfer salt to a bowl. Toast Sichuan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet of wax paper to cool. Using paper as a funnel, pour toasted peppercorns into an electric coffee/spice grinder or a mortar. Add pink peppercorns and pulse or pound with a pestle until finely ground. Pour through a coarse sieve into bowl of salt and stir together.
- Cook edamame in 4 batches in salted boiling water until tender, about 4 minutes, and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil between batches. Drain in a colander and pat dry.
- Toss edamame with some peppered salt to taste and serve with remainder on the side.
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