Steamed Cod With Mesclun And Sweet Soy Dressing Recipes

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.

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.

Steps:

• Line the base and sides of a steamer with a large sheet of baking paper. Add the corn and mushrooms in an even layer, then sit the cod on top. Mix the soy, rice wine and honey with the garlic, chilli and ginger, then spoon half over the fish. Lay the pak choy over the cod and drizzle with the remaining soy mixture.
• Add water to the base of the steamer, cover tightly and steam for 10-15 mins or until the cod flakes easily. Serve the cod and veg with its juices and rice.