China · Cantonese
Microwaved Black Cod with Scallion and Ginger
Black cod fillets steamed in sealed bags with scallion and ginger, then finished with a pour of smoking hot oil for a clean, Cantonese-style result.
Cooking fish in a sealed bag in the microwave was a practical discovery for small urban kitchens, since it needs no steamer and almost no washing up. The bag traps steam, so the flesh stays moist instead of drying out under a blast of heat. Skin side down in the dish matters here, because it crisps slightly and keeps the fillet together while it cooks.
Ingredients
- black cod with skin2 pieces
- scallion whites25 g
- scallion greens10 g
- ginger13 g
Directions
- 1
Put each fillet in its own sealed bag, skin side down, resting on a plate.
- 2
Cut 25 g of the scallion white into fine shreds and 10 g of the ginger into shreds, mix them together, split the mixture in half and put a portion on top of the fillet in each bag.
- 3
Pour 2.5 ml of Shaoxing wine into each bag.
- 4
Seal the bags, put them in the microwave and cook on medium power until the fish is opaque and flakes easily, about three and a half to five minutes, then lift the fillets out of the bags.
- 5
Remove the scallion and ginger.
- 6
Mix 25 ml of soy sauce with 2 ml of sesame oil and spoon it evenly over both fillets.
- 7
Cut 10 g of the scallion green into very fine shreds and 3 g of peeled ginger into shreds, mix, divide between the two fillets and scatter on top.
- 8
Heat 50 ml of peanut oil in a small pan until it reaches 190 degrees.
- 9
Pour the hot oil over the fish and the scallion greens and serve straight away.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.