Ginger Scallion Steamed Cod

Zubereitung

1. 1

   Pat Skinless cod fillets completely dry with paper towels. Check carefully for pin bones, then season both sides lightly with Fine sea salt and Ground white pepper. Arrange the fillets in a single layer on a heatproof steaming plate.

   ✓ Kontrollpunkt: The fish surface is dry, evenly seasoned, and arranged without overlapping.

   💡 Tipp vom Chef: Drying the fish helps the seasoning adhere and prevents diluted sauce on the plate.
2. 2

   Scatter half of the sliced Fresh ginger and half of the matchstick-cut Scallions over and beneath Skinless cod fillets. Mix Light soy sauce, Shaoxing rice wine, Granulated sugar, and Toasted sesame oil in a small bowl.

   ✓ Kontrollpunkt: The sauce mixture is smooth and the ginger and scallion are cut into fine, even pieces.
3. 3

   Bring 5 to 7 cm of water to a vigorous boil in a wok or steamer pot. Carefully place the plate holding Skinless cod fillets inside, cover tightly, and steam until the thickest part is opaque and flakes easily.

   ✓ Kontrollpunkt: The thickest fillet reaches 63°C, the flesh is opaque nearly to the center, and clear juices collect on the plate.

   💡 Tipp vom Chef: Start timing only after the steamer returns to a strong boil. Keep the lid closed so the temperature remains steady.
4. 4

   Remove the plate from the steamer and carefully pour off most of the accumulated fish juices, leaving about 1 tablespoon on the plate. Spoon the reserved sauce mixture over Skinless cod fillets.

   ✓ Kontrollpunkt: The fish remains intact and the sauce covers the surface without pooling excessively.

   💡 Tipp vom Chef: Discarding excess steaming liquid keeps the soy-based sauce concentrated rather than watery.
5. 5

   Heat Peanut oil in a small saucepan over medium-high heat until shimmering and just beginning to smoke. Immediately pour it over the remaining Fresh ginger and Scallions on top of the fish.

   ✓ Kontrollpunkt: The oil sizzles audibly on contact, the ginger smells fragrant, and the scallion edges soften without turning brown.

   💡 Tipp vom Chef: Warn diners before pouring because the hot oil may splatter. Keep the saucepan steady and pour in one controlled stream.
6. 6

   Garnish with Cilantro leaves and serve immediately with steamed rice or blanched greens.

   ✓ Kontrollpunkt: The fish is glossy, the aromatics are vivid, and the sauce is hot and fragrant.

   💡 Tipp vom Chef: Serve directly from the steaming plate for the most delicate texture.