Steamed Cod with Rice
Submitted by chef duquee
Cod fillets brushed with oyster sauce, wrapped in napa cabbage leaves with soy-seasoned rice and ginger, then steamed into neat bundles. A light, elegant fish dinner served with mustard vinaigrette.
YIELD
4 servingsPREP
35 minCOOK
15 minREADY
60 minThese little napa cabbage bundles are as beautiful to look at as they are to eat.
Each one wraps a cod fillet and a layer of soy-seasoned rice inside a blanched cabbage leaf, then steams for just 15 minutes. The oyster sauce on the fish and the ginger scattered on top perfume the whole package as it cooks.
Serve them seam-side down with a drizzle of mustard vinaigrette for a light, clean dinner that feels like something from a fine dining kitchen but takes about an hour start to finish.
Chef Tips
- Blanch the napa leaves for just 2 minutes so they’re pliable enough to fold without tearing
- Flatten the rice onto the leaf in a thin, even layer so the bundle rolls neatly
- Place the bundles seam-side down in the steamer so they hold their shape
- Cook the rice in soy sauce, water, and rice vinegar for built-in flavor so it doesn’t need any extra seasoning
Ingredients
Directions
Combine all liquid, and heat.
Add rice and cook, covered, until tender.
Set aside to cool.
Fill a small sauce pan with water, add 1 teaspoon salt, and bring to a boil.
Blanch the napa leaves in the water for 2 minutes.
Refresh in some cold water. Drain. Season the cod fillets with salt and pepper.
Brush 1 teaspoon of oyster sauce on each piece.
Lay out the napa leaves inside up, stem end toward you.
Take ¼ cup of the finished rice and flatten it onto the leaf, within 1-inch of the sides, and 2 inches of the top and bottom.
Place the cod in the middle of the rice.
Sprinkle it with a pinch of the chopped ginger.
Fold in the sides of the leaves to the center.
Fold the stem over the top of the fish and continue to roll, making a bundle.
Continue with the rest of the fish.
Place seam side down on the rack of your steamer, cover and steam for 15 minutes.
Serve with mustard vinaigrette
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