Rock cod, sometimes sold as rockfish, is common along the Pacific coast. It is not related to true cod from the Atlantic.

The mild flavor of steamed cod pairs well with a variety of tastes, allowing you to try the fish in many ways. A simple sprinkling of salt and pepper with lemon juice on steamed cod is the easiest way to give it flavor and bring out its natural taste. Dill, basil, tarragon and ginger are good herb choices that add flavor to steamed cod. Call of Duty® returns to its roots with Call of Duty®: WWII - a breathtaking experience that redefines World War II for a new gaming generation. $59.99 Visit the Store Page.

Ingredients

• 3 scallions, trimmed
• 1 (3″-4″) piece ginger, peeled
• 3 Tbsp. reduced sodium Japanese soy sauce
• 3 Tbsp. shaoxing (Chinese rice wine)
• 2 tsp. oyster sauce
• 1 (2-lb.) whole rock cod, sea bass, or red snapper, cleaned and scaled
• 6 sprigs fresh cilantro
• 2 Tbsp. peanut oil

Instructions

1. Trim off scallion greens and set aside, then slice white parts lengthwise into long, very thin strips and set aside. Slice ginger lengthwise into thin pieces, set 4 or 5 aside, then slice remaining pieces lengthwise into very thin strips and set aside. Mix together soy sauce, shaoxing, and oyster sauce in a small bowl and set aside.
2. Arrange scallion greens on a heat-proof platter and lay fish on top. Tuck thin pieces of ginger inside fish cavity and set platter aside. Pour water into a wok or wide, shallow pan to a depth of about 2”, set a round cookie rack over water, and bring to a boil over high heat. Set platter with fish on rack, cover, and steam until fish is just cooked through, 10-12 minutes. Remove platter from wok and pour off any accumulated juices and foam.
3. Pour reserved sauce over fish, then scatter reserved scallions, ginger, and cilantro on top. Heat oil in a small pan over high heat until just smoking, then pour over fish.

Rock cod, sometimes sold as rockfish, is common along the Pacific coast. It is not related to true cod from the Atlantic.

Ingredients

• 3 scallions, trimmed
• 1 (3″-4″) piece ginger, peeled
• 3 Tbsp. reduced sodium Japanese soy sauce
• 3 Tbsp. shaoxing (Chinese rice wine)
• 2 tsp. oyster sauce
• 1 (2-lb.) whole rock cod, sea bass, or red snapper, cleaned and scaled
• 6 sprigs fresh cilantro
• 2 Tbsp. peanut oil

Instructions

Cod Steam Time

1. Trim off scallion greens and set aside, then slice white parts lengthwise into long, very thin strips and set aside. Slice ginger lengthwise into thin pieces, set 4 or 5 aside, then slice remaining pieces lengthwise into very thin strips and set aside. Mix together soy sauce, shaoxing, and oyster sauce in a small bowl and set aside.
2. Arrange scallion greens on a heat-proof platter and lay fish on top. Tuck thin pieces of ginger inside fish cavity and set platter aside. Pour water into a wok or wide, shallow pan to a depth of about 2”, set a round cookie rack over water, and bring to a boil over high heat. Set platter with fish on rack, cover, and steam until fish is just cooked through, 10-12 minutes. Remove platter from wok and pour off any accumulated juices and foam.
3. Pour reserved sauce over fish, then scatter reserved scallions, ginger, and cilantro on top. Heat oil in a small pan over high heat until just smoking, then pour over fish.

Cod Steam Free