Steam Black Cod
When it comes to fish, my favorite is the Black Cod because of it's unparalleled silky, rich flavor and delicate buttery texture, especially if it's procured live from the tank. The most famous Black Cod recipe is Chef Nobu's Black Cod with Miso. I would certainly like to try that sometime. But for today, I'll stick to the popular Cantonese cuisine old time Chinese favorite fish recipe - Steamed Fish with Ginger and Scallions. One thing to remember when cooking black cod is to steam it WHOLE. In chinese tradition, it is a sign of prosperity, especially during Chinese New Year. Well, at least that's how mom taught me. Besides, I find that it's tastier when it's cooked bone-in. The restaurants in Chinatown can easily charge over twenty dollars for this fish and the black cod they use is only slightly over a pound. Furthermore, they like to serve it the Teowchew cuisine's style, that is to steam the black cod with with "choy po", in cantonese, for preserved turnip, so it's a little too salty than I how I would prefer it. So I was thrilled when I stumbled upon a tankful of them at my local Asian grocery store, the Hawaii Supermarket, and Wham ! Bam ! Carpe Diem ! I went home happy with a two pound whopper for only twelve dollars.
Okay, on to the black cod recipe ...
Ingredients :
1 whole Black Cod
3-4 oz. shredded ginger
5-6 oz. shredded green onions
1 tbsp fried shallot oil
( Use the fried shallots available in small plastic containers from any Asian grocery store, soak 1 tbsp in 2 oz. cooking oil overnight OR microwave on high for 2 minutes )
3 tbsp Shaoxing cooking wine
( OR any cooking wine of your choice. You may even use cooking-Mirin or Sake for a more robust flavor )
1 tbsp low sodium soy sauce OR a tbsp of unsalted whole soy beans available in glass jars. ie. Yeos Unsalted Soy Beans )
1 tbsp sesame oil
salt and sugar to taste
3-4 oz. water
Method :
1) Cut some slits across the body of the fish approximately an inch apart.
2) Rub the shallot oil, salt and sugar all over the fish and place it on the steaming tray.
3) Sprinkle the ginger and green onion over the fish, making sure some of them get into the slits.
4) Mix the wine, soy sauce, sesame oil, and water and splash it slowly all over the fish.
5) Bring a wok of water to boil. Place steamer stand in and the tray of fish over the stand.
6) Steam for approximately 10-12 minutes.(Seafood does not require long to cook). Stick a fork in the fish and pry slightly to check for doneness.
Labels: black cod, Cantonese Cuisine, Fish, Seafood, shallot, Steaming
Posted by Melting Wok
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13 Comments:
I'm not a specialist of fish but this one seems to be really good. Very nice !!!
Cheers
Claude
I don't have much luck steaming fish except for steaming salmon fillet (with salt, minced ginger and chopped green onions). Your two-pounder cod looks big and delicious! How many people were you feeding? I want to eat the meat on the cheeks :)
A whole fish in the pan!!Coool!!:))Enjoy your dish!
Don't have black cod here (just regular cod that's already been filleted -- ugh). I've steamed other fish with great results, so I have an idea what to substitute, but would love to hear (read) your recommendations!
Lovely! Just lovely. That black cod looks very happy in that broth. Apart from the fact that he's been scored! ;-)
I don't even have a pan/tray as big as 1 whole big cod...
I just saw Yeos TauChiu in a glass jar that day but did not buy it.
This is almost like what I can eat in Tzechar stalls and even seafood restuarants.
Sometimes it's served your way, sometimes its "SiChap" version (black black sauce)...
Can imagine you just done with steaming and eating this with steaming white rice...yumyum!
wow. That cod fish is so fresh until the colour of the food look so nice!
Jackson, oh, thx, yes, the black cod was really fresh & buttery, cheers !:)
Tiger, I had some problems trying to fit the dang rascase into the pan. Luckily i cut it wide open from the center. ooh..eating at the seafood restaurants is very costly here, for a small lil' one costs more than 22 bucks man :( I gotta try it w/tauchu next time, thx :)
elmo, thx, I totally "scored" & my stomach was so very happy too, cheers :)
stef, ohh ? you don't need some fancy fish to try this recipe, all you need is a really fresh, live fish. The best substitute for steaming fish I would suggest is to use rex sole, red carp OR "red" tilapia. IF all mentioned is unavailable, the next best is to use fillets like the red snapper fillets, sea bass, sole fillets, monkfish OR the tilapia fillets. Enjoy, cheers ! :)
Asha, it is so good, you gotta try it, I can't wait for a curry fish recipe from you..hehe :)
Sims, aiyoo..you don't need luck, all you need is a fresh lively fish, give it another shot !! Btw, I can eat a whole damn fish hehe :)
Claude, ohh..love to trade places with you though *grins* By the way, sea bass is a preety good start if you want to try, cheers ! :)
this looks yummy. i love fish. i never know what type of my fish my mom cooks. :) but this fish looks soft and meaty.
I've been to Nobu and eaten the miso black cod twice, and it is absolutely delicious. But it is not steamed. I think it is pan fried quickly to get the caramelized crust and then roasted in the oven. It is very expensive esp. for the serving size: US$19 for a piece of code the size of two large scallops.
You can see his menu here:
http://menupages.com/restaurantdetails.asp?areaid=0&restaurantid=2144&neighborhoodid=0&cuisineid=0
Mmm. Looks good. I just do soy sauce, scallions, and ginger. I'll have to try this to kick mine up a notch.
Ming, you sounded very expert in Nobu's Black Cod with Miso ? *grins* Perhaps you could accomadate that in your small apt. one of these days ?:)
Thx for the info :)
WC, yes indeed, you have to try the steam fish recipe with any kind of fish you like, the sauce goes so well with steamed white rice :)
wow! that fish looks delicious. By the way, how do you say "Black Cod fish" it in cantonese? Thanks.
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