Saturday, January 12, 2013

Steamed Black Cod

OK, first SirenSeaSA delivery since I've been back on my feet as well as the first one of the year. There was some hope for crab this time but no complaints at all regarding the black cod we got this week. The Facebook page highly recommended this steamed version from Bon Appetit so it saved me the trouble of coming up with something on my own with the usual limited time allotted to use the fish. Of course I threw my own spin on this pitch as I love to keep the batter off balance whenever possible.

Halved garlic, scallions, ginger root

Boiling in the wok

Have you ever seen such beautiful fillets?

Mise en place, or however it's said in Chinese. (落實到位 perhaps?)

Garlic slices

Fish in the basket


Steaming completed ...

and dressed with the sauce - now doesn't that just look scrumptious?

1 head of garlic, halved crosswise
3 cloves garlic, peeled and sliced thinly
4 scallions thinly sliced
2 scallions cut into pieces, 2" each
1 medium-size piece of fresh ginger root, cut into matchstick-size pieces
1/2 lemon
3 black cod fillets, 6 ounces each, skin on
1 tablespoon vegetable oil
Kosher salt
2 tablespoons soy sauce
1 serrano chile, thinly sliced
1 tablespoon chopped fresh cilantro

Combine the halved head of garlic, the 2" pieces of scallions, 1 tablespoon ginger, and 4 cups water into a wok large enough to fit a steamer basket. Squeeze the juice from the lemon half into the pot. Add the lemon to the pot and bring to a boil, allowing it to simmer for 10 minutes. Transfer 1/4 cup of the liquid from the pot to a small bowl to set aside for the sauce. Add 2 cups water to the pot and return to a boil.

Set aside 1/4 cup sliced scallions and 1 tablespoon of the sliced ginger. Line the steamer basket with parchment paper. Scatter half of the garlic slices, half of remaining sliced scallions, and half of remaining ginger on top of parchment, spreading evenly.

Coat fish with oil, season with salt, and place skin side down in steamer. Scatter the remaining garlic, scallions, and ginger over fish.

Set the steamer on top of the wok, cover it and steam until fish is just cooked through and starting to flake. I found this to take about 10 minutes in all.
Meanwhile, stir the reserved scallions, reserved ginger, soy sauce, sliced chiles, and chopped cilantro into the reserved liquid from the pot to make the sauce.

Transfer fish to a platter. Drizzle with sauce. Serve.

Wife was so delighted with the outcome of the meal she graciously decided to make an artistic layout of her dish for me to photograph for this blog post

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