For ➋-➍2 225 g black cod fillets, with skin or not (or use halibut, rockfish, trout, black sea bass, pomfret or sole)
4¼ ts soy sauce
¼ ts sesame oil
4 0.6 cm thick round slices of ginger plus 1 tbs finely julienned ginger, for garnish
5 or 6 scallions, white & green parts separated & julienned
1½ ts Shaoxing or other white wine
3½ tbs peanut oil
Place each fillet in a separate microwave-safe zip-top bag, then place the bags skin (or skinned) side down next to each other on a microwave-safe plate.
In a small bowl, combine soy sauce and sesame oil. Set aside. Divide ginger coins and white part of scallions between the 2 bags. Pour half the wine (¾ ts) into each bag. Push air out as much as possible.
Microwave until fish becomes opaque and flakes easily, 3½ to 5 m in an 800-watt oven.
Transfer each fillet to a warm serving plate and drizzle each with half of the soy sauce mixture. Garnish with scallion greens and julienned ginger.
In a small pan, heat peanut oil until sizzling. Drizzle the hot oil over each fillet and serve immediately.
In a small bowl, combine soy sauce and sesame oil. Set aside. Divide ginger coins and white part of scallions between the 2 bags. Pour half the wine (¾ ts) into each bag. Push air out as much as possible.
Microwave until fish becomes opaque and flakes easily, 3½ to 5 m in an 800-watt oven.
Transfer each fillet to a warm serving plate and drizzle each with half of the soy sauce mixture. Garnish with scallion greens and julienned ginger.
In a small pan, heat peanut oil until sizzling. Drizzle the hot oil over each fillet and serve immediately.
