Steamed Black Cod, Baby Bok Choy & Red Sticky Rice
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
- 1 T Miso
- 1 qt. Water
- 1 T Ginger, minced
- 1 T Fermented Black Beans
- 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.
- Place second steamer basket on top of the one containing the cod and add vegetables. Place the cover on the steamer baskets.
- 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. place
- 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. simmer
Red Sticky Rice
- 1 cup Red Sticky Rice
- 2 cups Water
- 1/2 tsp. Salt
- 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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