Steamed Ginger Cod Packets With Rice And Vegetables Recipes

STEAMED COD WITH GINGER

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.

FOIL-PACKET-STEAMED GINGER SESAME VEGETABLES

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.

STEAMED GINGER COD PACKETS WITH RICE AND VEGETABLES

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.

STEAMED GINGER FISH & VEGETABLES

Steps:

• Place a bamboo basket over a saucepan of boiling water. (I used my metal steamer from my saucepans as I have no bamboo steamer).
• Line base with baking paper and top with fish.
• Sprinkle with ginger and lemon juice.
• Cover and steam for 7 minutes or until fish is cooked depending on how thick the fish is.
• Serve with vegetables & rice.