Steamed Ginger Cod Packets With Rice And Vegetables Recipes

Steps:

• In a shallow 2-quart microwave-safe dish with a lid, stir together scallion whites, ginger, vinegar, oil, red-pepper flakes, and sugar. Season with salt. Marinate cod in dish 20 minutes, turning once.
• Cover and microwave on high, 5 minutes. Let stand, covered, until fish is opaque throughout, 5 minutes. Top with scallion greens. Serve fish with rice if desired.

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

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:

• 1. Preheat the oven to 425 degrees F. Trim any broccoli florets that are larger than 2 1/2-inches in diameter so all the pieces are all 2 to 2 1/2 inches in size (so they cook at the same rate). Toss the broccoli, edamame and carrots with 2 tablespoons of the Lemon Ginger Oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• 2. Spread an 18-inch-long piece of heavy-duty aluminum foil on a cutting board or work surface and spread the vegetables in the middle. Pour 2 tablespoons water over the vegetables and then bring two of the sides of foil up and together and fold over twice to seal. Bring the other two sides up and in, crimping to seal.
• 3. Put the foil packet on a rimmed baking sheet and bake 25 minutes. Carefully open the foil packet, as it will be very steamy, and toss the vegetables with any of the accumulated juices and oil in the bottom of the foil packet. The vegetables should be crisp tender with a few pieces a little more cooked, but if any vegetables seem raw, reseal the package and bake an additional 5 minutes.
• 4. Spoon the steamed vegetables and juices into a serving bowl. Sprinkle with the sesame seeds and sliced scallion. Drizzle with an extra tablespoon of the lemon ginger oil if desired.
• Combine both of the oils, the lemon zest, garlic, ginger and red pepper flakes, if using, in a medium pot. Heat the mixture over medium-low heat until small bubbles form around the edges and the oil becomes fragrant, about 10 minutes.
• Remove from the heat, cool completely and then strain, pressing on the solids to release all the flavored oil. You will not need all the oil for this recipe. Store the extra oil in a small jar or resealable plastic container in the refrigerator and use within one week. Before using, let stand at room temperature for at least 5 minutes.

Steps:

• Preheat oven to 425°F.
• Whisk together vinegar, sugar, soya sauce, and ginger in a shallow dish. Place fish into marinade, turning to coat. Set aside,.
• Fold each sheet of foil or parchment in half then open flat so each piece looks like an open book. Place cooked rice on one side of each book, avoiding the fold. Top rice with fish. Dividing green onions and carrots among the packets, and drizzle with the vinaigrette and remaining marinade. Fold the empty side over the ingredients. Tightly seal the edges of foil or parchment.
• Place packets on a baking sheet and bake in center of oven until the fish is opaque and the vegetables are tender-crisp, about 8-minutes (for foil) or 10 minutes (for parchment). Carefully open one packet (watching out for steam) to check for doneness; fish should flake with a fork. Let stand 5 minutes before serving.

Steps:

• Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
• Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
• Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
• Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.

Steps:

• Preheat oven to 375°F. In a shallow nonreactive 2-quart baking dish, stir together scallion whites, ginger, vinegar, oil, red-pepper flakes, and sugar. Season with salt. Add cod and let marinate at room temperature 20 minutes, turning once.
• Cover tightly with parchment, then foil. Transfer to oven and cook until fish is opaque throughout, 30 to 35 minutes. Remove from oven, garnish with scallion greens, and serve.
• nutrition information
• (Per Serving)
• Calories: 215
• Fat: 8.2g (1g Saturated Fat)
• Protein: 30.7g
• Carbohydrates: 3.8g
• Fiber: 0.5g

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.