Steamed Cod with Ginger and Scallions
3 tablespoons rice vinegar (alternatively, chicken stock may be substituted)
2 tablespoons soy sauce
2 tablespoons fresh ginger, peeled and grated or julienned
1 1/2 pounds cod fillets, skin removed
freshly ground black pepper
In a deep sided saute pan, swirl together the rice vinegar (or stock), soy sauce, and ginger. Slice the cod into 4 fillets of the same size and season both sides of the fish with salt and pepper. Place the fillets in the pan and place over medium heat. Bring the liquid to a gentle boil, then cover and lower heat to a simmer. Cook for about 8 minutes, periodically spooning the liquid over the fillets.
Meanwhile, slice the scallions into three inch pieces crosswise. Take the green portions and thinly slice lengthwise. When the cod has steamed for about 8 minutes, Scatter the scallions over the fillets and cover again. Cook for an additional 2 minutes, or until the fish is cooked through and opaque.
Serve immediately. I love this over rice noodles (which cook very quickly, 5 minutes or less) or steamed rice.