For ➍dipping sauce:
8 cl low sodium tamari or soy sauce
2 tbs rice vinegar
2 ts minced red chilli
1 ts minced garlic
1 ts sugar
cod:
1 tbs peanut oil
1 ts sesame oil
300 g baby pak choi, trimmed & halved lengthwise
170 g shiitake or crimini mushrooms, halved
1 piece (7.5 cm) ginger, peeled & julienned
1 bunch scallions, trimmed and sliced
4 cod fillets (150-170 g each), fresh, thawed or frozen*
Thoroughly mix dipping sauce ingredients; set aside.
In a deep frying pan, sauté pak choi and mushrooms in peanut and sesame oils over medium-high heat until crisp-tender. Remove and keep warm.
Wipe pan clean. Bring 2.5 cm of water to boil; turn off heat. Place metal steamer basket in pan and open up sides. Portion ginger and ¾ of green onions in basket. Rinse any ice glaze from frozen cod under cold water; place fillets in steamer. Return water to boil; cover loosely and steam just until fish is opaque throughout, about 5 to 7 m. (Reduce cook time by half for fresh or thawed fillets.)
Serve cod over sautéed vegetables with dipping sauce; garnish with remaining green onion slices.
In a deep frying pan, sauté pak choi and mushrooms in peanut and sesame oils over medium-high heat until crisp-tender. Remove and keep warm.
Wipe pan clean. Bring 2.5 cm of water to boil; turn off heat. Place metal steamer basket in pan and open up sides. Portion ginger and ¾ of green onions in basket. Rinse any ice glaze from frozen cod under cold water; place fillets in steamer. Return water to boil; cover loosely and steam just until fish is opaque throughout, about 5 to 7 m. (Reduce cook time by half for fresh or thawed fillets.)
Serve cod over sautéed vegetables with dipping sauce; garnish with remaining green onion slices.
*Substitute pollock or sole fillets for cod, adjusting cook time for smaller fillets if necessary.
