Ginger-Steamed Cod Fillets
The combination of Asian flavors in this dish is distinct and powerful. Steaming the fish makes it moist and tender.
1⅛ oz, minced
1 tbsp(s), fresh, minced, or to taste
Sherry (dry or sweet)
1 tbsp(s), or nonalcoholic cooking wine
Uncooked Pacific cod
- Place fish in a single layer in a glass baking dish. In a small bowl, combine scallions, ginger, garlic, soy sauce and sherry; pour over fish and marinate in refrigerator up to 2 hours.
- Fill a saucepan with an inch of water; set over high heat and bring to a boil. Place fish in a steamer basket; discard marinade. Set steamer basket in saucepan, making sure basket sits above water.
- Cover saucepan and steam until fish is completely cooked (it should easily flake when tested with a fork), about 10 minutes. Divide into 4 pieces and serve.