Steamed Cod with Rice
plus 2 tablespoons
soy sauce, tamari
long grain, uncooked
napa cabbage leaves
6 ounce pieces
salt and black pepper
plus 1 teaspoon
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