You may also like
Categories:Viewed: 61 - Published at: 5 years ago
Ingredients
- 2 8-ounce black cod fillets, with skin or not (or use halibut, rockfish, trout, black sea bass, pomfret or sole)
- 4 1/4 teaspoons soy sauce
- 1/4 teaspoon sesame oil
- 4 1/4-inch-thick round slices of ginger plus 1 tablespoon finely julienned ginger, for garnish
- 5 or 6 scallions, white and green parts separated and julienned
- 1 1/2 teaspoons Shaoxing or other white wine
- 3 1/2 tablespoons peanut oil
Method
- Place each fillet in a separate microwave-safe zip-top bag, then place the bags skin (or skinned) side down next to each other on a microwave-safe plate.
- In a small bowl, combine soy sauce and sesame oil; set aside.
- Divide ginger coins and white part of scallions between the two bags.
- Pour half the wine (3/4 teaspoon) into each bag.
- Microwave until fish becomes opaque and flakes easily, 3 1/2 to 5 minutes in an 800-watt oven.
- (Cooking times will vary depending on the kind of fish used and the power of the oven; for ovens over 800 watts, lower the power level accordingly.)
- Transfer each fillet to a warm serving plate and drizzle each with half of the soy sauce mixture.
- Garnish with scallion greens and julienned ginger.
- In a small pan, heat peanut oil until sizzling.
- Drizzle the hot oil over each fillet and serve immediately.
