AI生成 — 医療上の助言ではありません。調理前にご確認ください。
含まれるもの
材料
道具
- Wok with lid or large steamer pot代わりに使えるもの： Large pot fitted with a steaming rack and tight-fitting lid
- Heatproof oval or round steaming plate代わりに使えるもの： Shallow ceramic baking dish that fits inside the steamer
- Steaming rack代わりに使えるもの： Three small heatproof ramekins placed upside down beneath the plate
- Instant-read thermometer代わりに使えるもの： Check that the thickest part is opaque and flakes easily with a fork
- Small saucepan代わりに使えるもの： Small skillet or ladle that can safely hold hot oil
- Fine-mesh strainer代わりに使えるもの： Pour carefully through the plate edge while holding back solids with a spoon
- Chef knife代わりに使えるもの： Sharp utility knife
★ = 必須
作り方
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.
✓ チェックポイント： The fish surface is dry, evenly seasoned, and arranged without overlapping.💡 シェフのコツ： Drying the fish helps the seasoning adhere and prevents diluted sauce on the plate.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.
✓ チェックポイント： The sauce mixture is smooth and the ginger and scallion are cut into fine, even pieces.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.
✓ チェックポイント： The thickest fillet reaches 63°C, the flesh is opaque nearly to the center, and clear juices collect on the plate.💡 シェフのコツ： Start timing only after the steamer returns to a strong boil. Keep the lid closed so the temperature remains steady.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.
✓ チェックポイント： The fish remains intact and the sauce covers the surface without pooling excessively.💡 シェフのコツ： Discarding excess steaming liquid keeps the soy-based sauce concentrated rather than watery.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.
✓ チェックポイント： The oil sizzles audibly on contact, the ginger smells fragrant, and the scallion edges soften without turning brown.💡 シェフのコツ： Warn diners before pouring because the hot oil may splatter. Keep the saucepan steady and pour in one controlled stream.Garnish with Cilantro leaves and serve immediately with steamed rice or blanched greens.
✓ チェックポイント： The fish is glossy, the aromatics are vivid, and the sauce is hot and fragrant.💡 シェフのコツ： Serve directly from the steaming plate for the most delicate texture.
栄養成分
（1人分あたり）
保存方法
冷蔵： 2 日
冷凍： 1 か月
Cool within 2 hours, transfer to an airtight container, and refrigerate. For best texture, store the fish and sauce separately from fresh herbs.
温め直し： Reheat gently in a covered steamer for 3 to 5 minutes until just warm, or microwave at 50 percent power in 30-second intervals. Do not boil the sauce or the cod will become dry.
アレンジ
- Chili Ginger Scallion Cod: Add 1 sliced red chili with the ginger and scallion, and replace {{ingredient:ing_008}} with 0.5 g red pepper flake. Pour the hot oil over the chili together with the aromatics.
- Citrus Cantonese Cod: Add 2 strips of lime zest to the steaming plate and finish with 10 ml fresh lime juice stirred into the sauce after steaming. Use only half the sugar.
- Ginger Scallion Tofu: Replace {{ingredient:ing_001}} with 680 g extra-firm tofu, pressed and sliced into 2 cm slabs. Steam for 8 minutes, then follow the sauce and hot-oil steps as written.