Cod is a very nutritious food, easy to eat, and quite popular. Cod is often prepared as steamed dishes to retain its softness and flavor. Today, let’s join cooking to make two ways of steaming cod with ginger and scallions and with mushrooms!
1. Steamed Cod with Ginger and Scallions
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Preparation
40 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Steamed Cod with Ginger and Scallions Serves 2
Cod fillet 400 gr Scallions 5 stalks Ginger 1 piece Soy sauce 4 teaspoons Cooking oil 3 teaspoons Sesame oil 3 teaspoons Red chili 1 piece (large) Lemon 1 piece Unsweetened fresh milk 200 ml
How to prepare Steamed Cod with Ginger and Green Onion
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Prepare the cod
Wash the cod fillet thoroughly under running water for about 2 – 3 minutes to remove all dirt and slime attached to the fish. Then, use a paper towel to absorb the excess water on the fish.
Soak the fillet in milk for 15 minutes. After soaking, use a paper towel to lightly absorb the excess milk, then place the fish on a plate.
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Prepare the other ingredients
Trim the roots off the green onions and wash them thoroughly. Cut the green onions into three equal parts, thinly slice the green onion tops lengthwise. After cutting, soak the onions in ice water for about 10 – 15 minutes, until the green onion curls up.
Peel the ginger, slice it thinly, and then cut it into small strips about the length of a pinky finger.
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Steamed Fish
Mix a sauce consisting of 4 teaspoons of soy sauce and 1 lemon, seeds removed. Place julienned ginger on top of the fish and generously pour the sauce over the ginger.
Prepare a large non-stick pan with deep sides. Fold aluminum foil and roll it up to create a base. Place the foil base in the pan and then place the fish fillet on top.
Pour water until it covers the foil base, cover the pan, and steam the fish over medium heat until you see strong steam rising, then reduce to low heat. Steam the fish for about 12 minutes.
While steaming the fish, gently boil 3 tablespoons of cooking oil and 3 tablespoons of sesame oil.
Tip: If you have a steamer, you can steam the fish using that, with a steaming time similar to the method above.
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Final Product
Take the fragrant fish fillet out and add the soaked scallions on top, drizzle the mixture of oil you just heated over the scallions, and add chopped chili. The steamed cod with ginger and onion is aromatic, rich in soy sauce flavor, and pairs very well with hot rice.
2. Steamed Cod with Mushrooms
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Preparation
40 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Steamed Cod with Mushrooms For 4 people
Dried Shiitake mushrooms 2 pieces (large) Cod 350 gr Ginger 32 gr Chicken broth 8 tablespoons (unsalted) Soy sauce 2 tablespoons Oyster sauce 1 tablespoon Shaoxing wine 1 tablespoon Green onions 2 pieces Garlic 3 cloves Sugar 1/2 teaspoon Sesame oil 1/2 teaspoon Pepper 1/4 teaspoon
How to Choose Good Ingredients
How to choose good Shiitake mushrooms:
You can choose to buy dried or fresh Shiitake mushrooms as you prefer.
- Fresh Shiitake mushrooms should be of medium size, with short stems and tightly closed caps, and a yellow-brown color instead of black-brown. Fresh Shiitake mushrooms show no signs of bruising, wilting, or unpleasant odors.
- Dried Shiitake mushrooms should not be broken, should not have unpleasant odors or white mold spots. Choose mushrooms with a light brown cap.
See details: How to choose good Shiitake mushrooms, without mold.
Chicken broth (unsalted) can be purchased at canned food stores, supermarkets nationwide, as well as on e-commerce sites, or you can make it at home following the recipe from TasteVN.
Thieu Hung wine (cooking wine) is easily found on e-commerce sites.
-800x450.jpg "2 ways to make steamed cod with ginger and scallions and steamed soft delicious mushrooms simply 17")
Tools needed
Steaming basket, pan, plate, spoon, etc.
How to make steamed cod with mushrooms
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Prepare the cod
Fillet the cod and rinse it clean under running water, then use a towel or paper to pat dry any excess water on the fish.
Soak the fillet in unsweetened fresh milk for 15 minutes.
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Prepare other ingredients
Peel the fresh ginger, slice it thinly, and then cut it into strips about the length of a pinky finger.
Trim the roots of the green onions, wash them thoroughly under running water to remove all dirt. After washing, chop the green onions into bite-sized pieces.
Peel 3 cloves of garlic and then mince them.
Soak the shiitake mushrooms in hot water to rehydrate, then chop them finely.
How to properly prepare shiitake mushrooms
To properly prepare dried shiitake mushrooms, you can follow the preparation method depending on the cooking time as follows:
- Method 1 (soaking): Soak the mushrooms in water for about 1 – 2 hours, then rinse with clean water and drain before cooking. To speed up the rehydration process, you can soak the mushrooms in water at 60 – 80 degrees Celsius for 7 – 10 minutes, and they will expand.
- Method 2 (boiling mushrooms): Rinse the mushrooms briefly with clean water, then boil them in a pot of boiling water for about 3 – 5 minutes.
Note: Regardless of the method you use, you should gently rub the mushrooms with your hands to remove all dirt, then squeeze out the water and let them drain before cooking.
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Make the sauce
To make the sauce, add 8 tablespoons of chicken broth (no salt), 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1 tablespoon of Shaoxing wine, and 1/2 teaspoon of sesame oil into a bowl, and stir well to combine.
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Sauté the ingredients
Pour about 2 tablespoons of cooking oil into a pan over medium heat. When the oil is slightly sizzling, add minced garlic and julienned ginger to the pan, and use a spoon to sauté until golden and fragrant. Then, add the soaked and chopped mushrooms and sauté for about 1 to 2 minutes.
Next, add the prepared sauce to the mushrooms and sprinkle in 1/4 teaspoon of pepper, stirring well. When the mushroom sauce simmers for about 30 seconds, turn off the heat.
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Steamed Fish
Place the cleaned fish on a plate and steam it for about 7 – 8 minutes. When the fish flesh turns white and flakes easily, it is ready. Use gloves to hold the plate of steamed fish and pour out all the liquid from the plate into the steaming pot.
Drizzle the mushroom sauce and add the chopped green onions prepared earlier on top of the steamed fish, then cover and steam for another 30 seconds.
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Final Product
Using gloves, take the plate of steamed fish and mushrooms out of the steamer; the aroma of the fish combined with the fragrant mushroom sauce is delightful. The fish is rich in flavor, moist, and the tender texture combined with the distinctive taste of shiitake mushrooms served with hot rice is absolutely wonderful.
What is cod?
Cod is a common name for species in the genus Gadus, belonging to the family Gadidae (the Cod family). Cod is also used as part of the common name for some other fish species, and there are species proposed to belong to the genus Gadus but are not called cod (such as Alaska pollock). There is still confusion between cod and Patagonian cod (Patagonian toothfish).
Cod is popular as a food with a mild and dense flavor, white and flaky flesh. Cod liver is processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA and DHA).
How to choose fresh, delicious cod:
- Fresh fish has clear, bulging eyes with visible dark pupils. The body of the fish is plump, firm, the belly is taut when pressed, and the skin is very shiny. The pattern on the fish is still vividly colored, with few scales coming off, and you can see the shiny silver color.
- If you choose to buy filleted fish, you can visually check whether the fish has been well preserved. Fresh fish should not have a hard or dry surface, and should have a neutral smell when sniffed. The fish must be wrapped in professional preservation material, moisture-proof with a little air between the fish and the wrapping material. Fresh cod should have jet black skin, white flesh, and firm scales.
How to clean cod properly, without a fishy smell:
- For fresh fish, scrape off all the scales and wash it clean with water, then use a towel to dry it thoroughly. Use a sharp knife to flip the fish’s skin up, gently press both sides to raise the middle skin, then use the knife to cut from the skin layer down to half the piece of cod. Make similar parallel cuts – each cut spaced about 1cm apart.
- If you buy frozen cod, you need to completely thaw it before preparing. After that, wash the fish under cold running water and dry off any remaining moisture. Wet fish will have a fishy smell and the flesh will become mushy.
- To prevent the fish from smelling fishy, you can mix lemon juice and salt to soak the fish or use unsweetened fresh milk for soaking; this way, the fish retains its tenderness and deliciousness while being clean and not fishy.
See more:
Change up your palate with delicious, nutritious, and light steamed cod in today’s meal. Let’s roll up our sleeves and get started on 2 ways to make steamed cod with ginger and steamed soft mushrooms with TasteVN, wishing you success in making this dish.
*Refer to the recipe and images from the YouTube channel: Pailin’s Kitchen and Marion’s Kitchen
