Steamed Black Cod, Baby Bok Choy & Red Sticky Rice

Steamed Black Cod

Steamed Black Cod

Yield: 4 servings

  • 4 ea. Black Cod Fillets, skin on
  • 1 piece Banana Leaf
  • 1/4 lb. Baby Bok Choy
  • 1/4 lb. Snow Peas
  • 1/4 lb. Shiitake Mushrooms
  • Salt and Pepper, to taste

Sauce

  • 1 T Miso
  • 1 qt. Water
  • 1 T Ginger, minced
  • 1 T Fermented Black Beans
  1. Line the bottom of a bamboo/Asian steamer with the banana leaf, leaving room for steam to permeate up through the steamer. Lightly season the cod fillets and place skin side up on the banana leaf.
  2. Place second steamer basket on top of the one containing the cod and add vegetables. Place the cover on the steamer baskets.
  3. In a large saut pan or wok, inch of water and bring to a simmer. Place the steamer with the food on top of the simmering water and let cook until fish is cooked, about 8 to 10 minutes depending on size of fillets.
  4. place
  5. For sauce, place all ingredients in a saucepot and bring to a light do not boil. If the sauce is too salty, add more water. Serve with fish.
  6. simmer

Red Sticky Rice

  • 1 cup Red Sticky Rice
  • 2 cups Water
  • 1/2 tsp. Salt
  1. Place rice and water in pot with salt. Bring to boil, simmer and cover with a lid. Cook for 15 minutes. Allow rice to sit for five minutes before serving.

*Red rice and fermented black beans can be found in most Asian markets. Substitute Jasmine or Basmati rice.

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