On Saturday I made a quick dinner with an Asian influence. From Everyday Food by Martha Stewart was the recipe for this quick cooking cod. Even though Minnesota is obviously landlocked, I'm fortunate to live four blocks from a high quality fish market, Coastal Seafood. I picked up a pound of wild Alaskan cod and made this dish.
Steamed cod with ginger and scallions Serves 2 * 2 skinless cod fillets, (6 to 8 ounces each) * 1.5 tablespoons rice vinegar * 1 tablespoons soy sauce * 1 tablespoons finely grated, peeled fresh ginger * Coarse salt and ground pepper * 3 scallions, green parts cut into 3-inch lengths Directions 1. In a large skillet, combine 1.5 tablespoons rice vinegar, 1 tablespoons soy sauce, and 1 tablespoons finely grated peeled fresh ginger. 2. Season both sides of 2 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes. 3. Meanwhile, cut green parts of 3 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.
Side dishes included pureed cauliflower. Looks like mashed potatoes but with a smooth, creamy and lightly sweet taste, it is a nice change of pace.
Pureed caul
iflower
Break one cauliflower into florets and place florets in a flat bottomed skillet with about one inch of water. Heat to boiling, lower the heat, cover and simmer until fork tender. Place fork tender florets into food processor and pulse along with a few tablespoons of cooking water. Once the cauliflower has rea
ched the consistency of fine grains, begin to add olive oil and continue to puree until the consistency of mashed potatoes.
The meal began with frozen mini pork buns that I steamed. They were purchased at our local Asian market, United Noodles.
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