Codfish In Ginger Soy Cream Recipes

GINGER-GLAZED COD

Steps:

• Preheat oven to 425 degrees. Spray an 8-inch square baking dish with cooking spray. Season both sides of the fish lightly with salt and pepper and place in the dish. Set aside.
• Mix together the lime juice, honey, vinegar, soy sauce, ginger, and chile sauce in a small saucepan; bring to a boil. Reduce heat to a simmer, and cook until thick and syrupy, about 3 minutes. Spoon about 1 teaspoon of the glaze evenly over each cod fillet. Reserve any leftover glaze for serving.
• Bake in the oven until fish is opaque and just cooked through, about 12 minutes. Garnish cod with mint and scallions, if desired.

STEAMED COD WITH GINGER AND SCALLIONS

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.

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE

Steps:

• In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
• Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
• Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.