Steamed Cod with Rice
Yield
4 servingsPrep
35 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
water
plus 2 tablespoons |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
rice vinegar
|
|
| ⅓ | cup |
rice
long grain, uncooked |
|
| 4 | each |
napa cabbage leaves
large |
* |
| 4 | each |
cod fillets
6 ounce pieces |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | tablespoon |
oyster sauce
plus 1 teaspoon |
|
| 1 | teaspoon |
ginger
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
water
plus 2 tablespoons |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
rice vinegar
|
|
| 79 | ml |
rice
long grain, uncooked |
|
| 4 | each |
napa cabbage leaves
large |
* |
| 4 | each |
cod fillets
6 ounce pieces |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ml |
oyster sauce
plus 1 teaspoon |
|
| 5 | ml |
ginger
finely chopped |
|
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
