Ginger Steamed Cod with Stir Fried Salad
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
For the fish:
  • ¾ lb Black Cod divided into three ¼lb pieces
  • ⅓ Cup fresh ginger shavings (use a vegetable peeler to create very thin ginger pieces)
  • Salt
For the stir fried salad:
  • 2 Large carrots
  • 2 Heads of romaine
  • 2 Medium-sized bok choy (pre-steamed)*
  • 1 Red bell pepper
  • 1 Bunch of scallions
For the sauce:
  • 1 Tablespoon water
  • 1 Tablespoon soy sauce
  • 2 Tablespoons mirin
Instructions
  1. Prepare a large stock pot with a steamer tray in the base of the pot. Remove the center peg from the steamer so that you can lay a pie plate flat on top of the steamer.
  2. Julienne your carrots and peppers, dice your scallions, and chop your romaine into large chunky pieces in advance so that you can start cooking them as soon as you begin steaming your fish.
  3. Fill your pot with water until just below the steamer. Bring water to boil.
  4. Clean and dry your fish and place on a pie plate or similar dish that will fit into your prepared pot. Sprinkle your ginger shavings over the fish, covering evenly.
  5. Once water is boiling carefully place the pie plate of prepared fish into your stock pot and cover pot with lid. The fish should cook undisturbed for 15-20 minutes depending on how thick your pieces are. Check for doneness by gently separating the fish and peeking inside to see that there is no translucency.
  6. Immediately after you begin steaming your fish, heat a wok with a tablespoon of olive oil. Once hot, toss in your carrots and peppers. Season with salt and pepper. Cook until they just start to get soft. Add your pre steamed bok choy and diced scallions.
  7. When the fish is about 2 minutes from being done add the romaine and sauce to the wok. Cook until the lettuce just starts to get soft, about two minutes. Taste and adjust seasoning as needed.
  8. Plate your salad and place fish a top.**
Notes
*To create the pretty flower shaped rosettes with your bok choy, slice a very thin piece off of the base of the bok choy then cut the remaining stem about and 1" to 1½" from the base. Steam these "rosettes" whole.
**I serve the fish with the shredded ginger on top, but eating this much ginger could be quite intense if you are not accustomed to it. The ginger can be removed before plating.
Recipe by at https://www.thescratchartist.com/ginger-steamed-cod-with-stir-fried-salad/