Steamed Black Cod with Scallions and Rice Wine

Steamed Black Cod with Scallions and Rice Wine
Photo by Scott Phillips


  • 1 cup long-grain white rice, preferably jasmine,cooked according to package directions
  • 12 scallions or spring onions, dark-green parts only, cut on the diagonal into 2-inch pieces
  • One 2-inch piece fresh ginger, peeled
  • 4 skinless black cod fillets (about 4 oz. each)
  • 2 Tbs. canola oil
  • 1 tsp. reduced-sodium soy sauce
  • ¼ cup Shaoxing (Chinese rice wine)
  • + 1 more ingredients
    • 1 tsp. granulated sugar

With a rasp-style grater, grate the ginger into a fine sieve set over a large bowl. Use the back of a spoon to press down on the pulp to release the juice; discard the pulp. Stir in the soy sauce and sugar. Add the fish, turn to coat, cover, and marinate for 20 minutes at room temperature. Set a...

View full recipe at Fine Cooking


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