Steamed Black Cod With Soy Chile Sauce Recipes

FOIL STEAMED SPICY GINGER SOY COD & BOK CHOY

This recipe has made it to the "TOP" of all my fish recipes. It's steamed in aluminum foil and cooked in the oven. I can't begin to explain how delicious this is. All I can say is that you must add this to your bucket list. Cooking with Love & Passion. sw :)

Provided by Sherri Williams

Categories Fish

Time 25m

Number Of Ingredients 25

Foil Steamed Spicy Ginger Soy Cod & Bok Choy image

Steps:

1. Preheat oven to 355 degrees. Brush cod fillets with vegetable oil, sprinkle with salt and pepper; top with lemon zest. Place cod fillets about 1/2 inch apart on foil. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch. You can fold in individual pieces of foil if you wish.
2. Place all the bok choy ingredients in the center of foil. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch.
3. Place foil packets on cookie sheet and bake for 15 minutes. Fish should be nice and flaky
4. Sauce ingredients-Meanwhile add vegetable & sesame oils to a hot skillet. Saute ginger for about a minute until oil in fragrant. Add sherry and simmer for 30 seconds. Add remaining ingredients and simmer for about 1 minute or so.
5. Add bok choy to a serving plate topped with cod and sauce. Sprinkle toasted sesame seeds on top

Ingredients

FOR THE FISH YOU WILL NEED
20 oz cod fillets, 5 oz portions about 1 inch thick
2 Tbsp vegetable oil
zest of 1 lemon
salt & pepper
1 large piece of aluminum foil
FOR THE BOK CHOY YOU WILL NEED
1 bok choy, chopped
4 oz fresh portabello mushrooms, sliced
3-4 scallion bottoms (white), chopped
3-4 garlic cloves, chopped
1/2 tsp ginger, chopped
1/2 chili pepper, chopped-i used yellow cayenne
2 Tbsp soy sauce
2 tsp toasted sesame oil
1 large piece of aluminum foil
FOR THE SAUCE YOU WILL NEED
3 Tbsp vegetable oil
1 Tbsp toasted sesame oil
1 1/2 inch ginger, cut in mathsticks
2 Tbsp dry sherry
1/4 c soy sauce
1 tsp sugar
1 chili pepper, thinly sliced-i used yellow cayenne
3-4 scallions tops (green), cut in mathsticks

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

Steamed Cod with Ginger and Scallions image

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

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

ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES

An easy Alaskan Black Cod recipe with Hoisin and Ginger Sauces

Yield Makes 4 servings

Number Of Ingredients 11

Alaskan Black Cod with Hoisin and Ginger Sauces image

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.

Ingredients

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

More about "steamed black cod with soy chile sauce recipes"

STEAMED COD WITH SPECIAL SOY SAUCE | FOODELICACY

Web Apr 15, 2016 1 head Chinese coriander with roots attached 300 ml water 4 tbsp light soy sauce 1 tsp dark soy sauce ¼ tsp chicken stock granules …
From foodelicacy.com
4.6/5 (13)
Total Time 27 mins
Category Seafood Recipes
Calories 385 per serving

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.

Steamed Black Cod With Soy Chile Sauce Recipes

FOIL STEAMED SPICY GINGER SOY COD & BOK CHOY

This recipe has made it to the "TOP" of all my fish recipes. It's steamed in aluminum foil and cooked in the oven. I can't begin to explain how delicious this is. All I can say is that you must add this to your bucket list. Cooking with Love & Passion. sw :)

STEAMED COD WITH GINGER AND SCALLIONS

This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.

ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES

An easy Alaskan Black Cod recipe with Hoisin and Ginger Sauces

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