Steamed Rock Cod

Name: Steamed Rock Cod
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 3 scallions, trimmed; 1 (3"-4") piece ginger, peeled; 3 Tbsp. reduced sodium Japanese soy sauce; 3 Tbsp. shaoxing (Chinese rice wine); 2 tsp. oyster sauce; 1 (2-lb.) whole rock cod, sea bass, or red snapper, cleaned and scaled; 6 sprigs fresh cilantro; 2 Tbsp. peanut oil

Serves
serves 2

Rock cod, sometimes sold as rockfish, is common along the Pacific coast. It is not related to true cod from the Atlantic.

Ingredients

3 scallions, trimmed
1 (3"-4") piece ginger, peeled
3 Tbsp. reduced sodium Japanese soy sauce
3 Tbsp. shaoxing (Chinese rice wine)
2 tsp. oyster sauce
1 (2-lb.) whole rock cod, sea bass, or red snapper, cleaned and scaled
6 sprigs fresh cilantro
2 Tbsp. peanut oil

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Instructions

Step 1

Trim off scallion greens and set aside, then slice white parts lengthwise into long, very thin strips and set aside. Slice ginger lengthwise into thin pieces, set 4 or 5 aside, then slice remaining pieces lengthwise into very thin strips and set aside. Mix together soy sauce, shaoxing, and oyster sauce in a small bowl and set aside.

Step 2

Arrange scallion greens on a heat-proof platter and lay fish on top. Tuck thin pieces of ginger inside fish cavity and set platter aside. Pour water into a wok or wide, shallow pan to a depth of about 2'', set a round cookie rack over water, and bring to a boil over high heat. Set platter with fish on rack, cover, and steam until fish is just cooked through, 10-12 minutes. Remove platter from wok and pour off any accumulated juices and foam.

Step 3

Pour reserved sauce over fish, then scatter reserved scallions, ginger, and cilantro on top. Heat oil in a small pan over high heat until just smoking, then pour over fish.

Trim off scallion greens and set aside, then slice white parts lengthwise into long, very thin strips and set aside. Slice ginger lengthwise into thin pieces, set 4 or 5 aside, then slice remaining pieces lengthwise into very thin strips and set aside. Mix together soy sauce, shaoxing, and oyster sauce in a small bowl and set aside.
Arrange scallion greens on a heat-proof platter and lay fish on top. Tuck thin pieces of ginger inside fish cavity and set platter aside. Pour water into a wok or wide, shallow pan to a depth of about 2'', set a round cookie rack over water, and bring to a boil over high heat. Set platter with fish on rack, cover, and steam until fish is just cooked through, 10-12 minutes. Remove platter from wok and pour off any accumulated juices and foam.
Pour reserved sauce over fish, then scatter reserved scallions, ginger, and cilantro on top. Heat oil in a small pan over high heat until just smoking, then pour over fish.