Oven Steamed Cod with Ginger & Scallions

Cod is steamed in a 9x12-inch brownie pan on top of scallions, garlic and ginger with a delicious sauce. Quick fried ginger in hot oil and fresh cilantro is added at the end for garnish.

Recipe

(4) 6-oz. cod fillets
8 scallions — 6 coarsely chopped and 2 cut thin on the bias for garnish
3-inch piece of ginger, peeled — 2-inches coarsely chopped and 1-inch cut into thin julienned matchsticks that will be quickly fried for garnish
3 garlic cloves, sliced thin
1/3 c. fresh cilantro leaves and tender stems
Sauce:
3 T. soy sauce
2 T. rice wine (mirin)
1-1/2 tsp. toasted sesame oil
1-1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground white pepper (white pepper is more light and fragrant than black pepper)

Preheat oven to 450-degrees.

Sprinkle the six coarsely chopped scallions, the coarsely chopped ginger and the thinly sliced garlic in a 9x12-inch brownie pan. Make a foil sling by folding over a sheet of foil so it’s 6-inches wide by 18-inches long. Lay over the aromatics in the pan, folding the ends up over the pan, and spray with cooking spray.

Put the fish on top of the foil with any thinner pieces in the center. Pour sauce around fish (not on the foil) on bottom of pan. Cover with another sheet of foil and bake for 14 minutes until the fish registers 125-degrees in the center.

Place the fish on a platter deep enough to hold all the sauce. Strain the fish juices and sauce from the pan, pressing to get every last drop. Pour over the fish. Sprinkle with the thin cut scallions.

In a small frying pan, heat 2 T. vegetable oil over medium-high heat until just beginning to smoke. Turn off heat, remove pan from the heat and add the julienned ginger. Fry for 20-30 seconds until a little bit brown and crispy. Pour the oil and ginger frizzles over the fish.

Top with cilantro and serve with steamed basmati rice.