Name: Steamed Cod with Caramelized Onion, Ginger, and Scallions
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: ¼ cup plus 2 tablespoons peanut oil; Soy sauce; ¼ cup slivered scallions; ¼ cup chopped fresh cilantro leaves; Cayenne pepper; 2 tablespoons sesame oil; Four 6-ounce thick cod fillets; Salt; 2 medium onions, thinly sliced; One 1-inch piece fresh ginger, julienned

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is a lovely variation on classic Cantonese steamed fish, one that uses fillets of cod-though you can use any tender or firm white-fleshed fillet for this dish—which makes it simple enough for a weeknight meal. With the caramelized onion, it has an added dimension of sweetness.

Ingredients

¼ cup plus 2 tablespoons peanut oil
2 medium onions, thinly sliced

Method

Heat ¼ cup of the peanut oil in a large skillet over medium-high heat until almost smoking. Add the onions and brown, but do not cook through, about 2 minutes. Toss in the ginger and remove from the heat.
Prepare a steamer. Season the cod with salt and cayenne, then to

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Steamed Cod with Caramelized Onion, Ginger, and Scallions

Ingredients

Method

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