Oriental Style Cod

This Asian-inspired cod cooks entirely in the microwave in about 8 minutes, making it one of the fastest complete dinners you can put together. The fillets get spread with sesame paste and rolled up, then placed on a bed of mung bean sprouts and onion. Snow peas and red bell pepper strips go on halfway through for a crisp-tender finish.

The sesame paste inside each roll melts during cooking and seasons the fish from within, while soy sauce and fresh ginger sprinkled on top infuse the surface. A separate dipping sauce of soy and ginger served alongside adds an extra punch at the table.

The vegetables cook right under and around the fish, catching the juices and sesame flavor as they steam. Everything comes out of one dish.

Pro Tips

• Turn back one corner of the plastic wrap as the recipe directs. A fully sealed dish traps too much steam and the fish overcooks from the pressure.
• Add the bell pepper and snow peas after the first 3 minutes so they stay crisp-tender. Adding them at the start turns them to mush.
• Let the dish stand covered for 1 minute after cooking. The residual heat finishes the fish gently without drying it out.
• Use tahini if you can’t find sesame paste. They’re similar enough for this application.

Variations

• Swap cod for tilapia, sole, or any mild white fish fillet.
• Add a drizzle of chili oil to the dipping sauce for heat.
• Serve over steamed rice with the pan juices spooned on top.