BLACK COD HAS A SWEET AND DELICATE FLAVOR; IT'S FLESH, FIRM BUT FLAKY. IT CAN BE PAN-COOKED IN BUTTER, DEEP-FRIED OR SLATHERED WITH A SOY AND HOISIN SAUCE MIXTURE, BROILED IN A TOASTER OVEN, THE MOST COMMON TREATMENT IN JAPANESE RESTAURANTS. I'VE BEEN TRYING TO CUT DOWN ON FAT (HA! HA!) SO I DECIDED TO STEAM IT. I SERVED IT WITH WOK-COOKED BABY BOK CHOY AND TINY JAPANESE PURPLE TURNIPS -- A LIGHT BUT SATISFYING MEAL. I SHARE RECIPES FOR THE COD AND THE BOK CHOY BELOW.
https://johnpleshettemealoftheweek.com/recipes/steamed-black-cod-with-baby-bok-choy/
BABY BOK CHOY (ADAPTED FROM JOYCE CHEN'S "STIR-FRYING TO THE SKY'S EDGE")
TRIM THE STEMS TO SEPARATE THE BOK CHOY INTO STALKS.
IN A SMALL BOWL MIX TOGETHER THE CHICKEN STOCK, RICE WINE, SOY SAUCE, AND CORNSTARCH.
PEEL AND LIGHTLY CRUSH THE GARLIC CLOVES.
CUT THE LEMONS INTO 1/2 INCH SLICES AND PLACE ON THE BOTTOM OF A STEEP-SIDED PAN WITH A LID. FILL WITH ABOUT AN INCH OF WATER.
BRING TO A SIMMER OVER MEDIUM HEAT. ADD 1 TBSP OF BUTTER.
WHEN THE BUTTER MELTS, LAY THE COD FILLETS ON THE LEMON SLICES, SKIN SIDE UP.
COVER AND STEAM FOR 6-8 MINUTES OR UNTIL A SHARP KNIFE INSERTED IN THE CENTER OF THE FISH FEELS WARM WHEN YOU TOUCH IT TO YOUR BOTTOM LIP. TURN OFF THE HEAT WHILE YOU COOK THE BOK CHOY.
HEAT A FLAT-BOTTOMED WOK OR LARGE FRYING PAN OVER HIGH HEAT. SWIRL IN ABOUT A TBSP OF PEANUT OIL. TOSS IN THE GARLIC AND STIR FRY FOR 10 SECONDS.
ADD THE BOK CHOY. SPRINKLE WITH A PINCH OF SALT AND 1/4 TSP OF SUGAR. STIR-FRY FOR A MINUTE TILL THE LEAVES TURN BRIGHT GREEN.
POUR IN THE LIQUID MIXTURE AND CONTINUE TO STIR-FRY TILL THE BOK CHOY IS CRISP-TENDER.
PLATE THE BOK CHOY WITH THE COD FILLETS. YOU CAN ADD BABY TURNIPS, CARROTS, OR POTATOES.
SERVES 2
Ingredients
Directions
BABY BOK CHOY (ADAPTED FROM JOYCE CHEN'S "STIR-FRYING TO THE SKY'S EDGE")
TRIM THE STEMS TO SEPARATE THE BOK CHOY INTO STALKS.
IN A SMALL BOWL MIX TOGETHER THE CHICKEN STOCK, RICE WINE, SOY SAUCE, AND CORNSTARCH.
PEEL AND LIGHTLY CRUSH THE GARLIC CLOVES.
CUT THE LEMONS INTO 1/2 INCH SLICES AND PLACE ON THE BOTTOM OF A STEEP-SIDED PAN WITH A LID. FILL WITH ABOUT AN INCH OF WATER.
BRING TO A SIMMER OVER MEDIUM HEAT. ADD 1 TBSP OF BUTTER.
WHEN THE BUTTER MELTS, LAY THE COD FILLETS ON THE LEMON SLICES, SKIN SIDE UP.
COVER AND STEAM FOR 6-8 MINUTES OR UNTIL A SHARP KNIFE INSERTED IN THE CENTER OF THE FISH FEELS WARM WHEN YOU TOUCH IT TO YOUR BOTTOM LIP. TURN OFF THE HEAT WHILE YOU COOK THE BOK CHOY.
HEAT A FLAT-BOTTOMED WOK OR LARGE FRYING PAN OVER HIGH HEAT. SWIRL IN ABOUT A TBSP OF PEANUT OIL. TOSS IN THE GARLIC AND STIR FRY FOR 10 SECONDS.
ADD THE BOK CHOY. SPRINKLE WITH A PINCH OF SALT AND 1/4 TSP OF SUGAR. STIR-FRY FOR A MINUTE TILL THE LEAVES TURN BRIGHT GREEN.
POUR IN THE LIQUID MIXTURE AND CONTINUE TO STIR-FRY TILL THE BOK CHOY IS CRISP-TENDER.
PLATE THE BOK CHOY WITH THE COD FILLETS. YOU CAN ADD BABY TURNIPS, CARROTS, OR POTATOES.
SERVES 2
