STEAMED BLACK COD WITH GINGER AND SCALLIONS (Sablefish)

steamed sablefish

I recreated this dish from my memory of eating steamed fish in Chinese restaurants when I was young. It’s a fairly simple dish to make and it tastes really good. - K.C. Cohen, CSF member

Ingredients:

  • Black Cod

  • 4” Piece of Ginger

  • 4 Scallions

  • Tamari or Soy Sauce

  • Peanut, Safflower, Canola or other neutral oil

  • Water

Method:

  1. Peel the Ginger and cut it into very thin match sticks about 2” long or grate it

  2. Slice the Scallions into thin match sticks or cut into rings

  3. Preheat oven to 350°

  4. Lightly coat the bottom of a glass pan with the oil

  5. Lightly coat both sides of the fish with oil while in the pan

  6. Pour enough Tamari or Soy Sauce over the fish in the pan to coat both sides

  7. Place the Ginger and Scallions on top of the fish

  8. Add a small amount of water to the bottom of the pan ( 3 - 4 Tbsps )

  9. Cover the glass pan tightly with tin foil

  10. Cook in the oven for 20 minutes so the Ginger is cooked through

  11. Don’t worry it’s hard to over cook Black Cod!

FishMember SubmissionSablefish (Black Cod)