Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a large skillet, combine vinegar, soy sauce, and ginger. Season both sides of cod with salt and pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover and cook until fish is almost opaque throughout, 6-8 minutes. Meanwhile, cut green parts of scallions into 3 inch lengths; thinly slice lengthwise. Scatter over fish; cook, covered, until fish is opaque throughout and scallions are just wilted, about 2 minutes.
Time 20m Number Of Ingredients 6 Steps:
In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger. Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes. Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.
Time 10m Yield 2 to 4 servings Number Of Ingredients 11 Steps:
Remove the tofu from its package; drain the tofu then pat it dry. Scoop spoonfuls of the tofu onto a large platter and arrange in an even layer. Season with salt and pepper. In a small saucepan, combine neutral oil, sesame oil, scallions, garlic and ginger. Cook over medium-low, stirring occasionally, until oil is sizzling and garlic, ginger and scallions are softened but not browned, about 3 minutes. Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar. Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.
Number Of Ingredients 9 Steps:
In a shallow 2-quart microwave-safe dish with a lid, stir together scallion whites, ginger, vinegar, oil, red-pepper flakes, and sugar. Season with salt. Marinate cod in dish 20 minutes, turning once. Cover and microwave on high, 5 minutes. Let stand, covered, until fish is opaque throughout, 5 minutes. Top with scallion greens. Serve fish with rice if desired.
Yield serves 4 Number Of Ingredients 6 Steps:
In a large skillet with a tight-fitting lid, combine vinegar, soy sauce, and ginger. Season both sides of cod fillets with salt and pepper; place in skillet. Bring liquid to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes. Meanwhile, cut green parts of scallions into 3-inch lengths; thinly slice lengthwise (reserve white parts for another use). Scatter over fish; cover and cook until fish is opaque throughout and scallions are just wilted, about 2 minutes more. Serve immediately.
Yield serves 4 Number Of Ingredients 8 Steps:
Preheat oven to 375°F. In a shallow nonreactive 2-quart baking dish, stir together scallion whites, ginger, vinegar, oil, red-pepper flakes, and sugar. Season with salt. Add cod and let marinate at room temperature 20 minutes, turning once. Cover tightly with parchment, then foil. Transfer to oven and cook until fish is opaque throughout, 30 to 35 minutes. Remove from oven, garnish with scallion greens, and serve. nutrition information (Per Serving) Calories: 215 Fat: 8.2g (1g Saturated Fat) Protein: 30.7g Carbohydrates: 3.8g Fiber: 0.5g
Time 20m Yield 6 servings Number Of Ingredients 9 Steps:
Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish. Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears. Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar. Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Preheat the oven to 375°F. Place each fish fillet on a large piece of aluminum foil. Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish. Bring up the ends of each piece of foil and close up to form four loose pouches. Place the four pouches on a cookie sheet and place in the oven for about ten minutes. While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved. Open one foil packet and make sure fish is coked through. If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger. Drizzle the hot oil over the fish and serve, with extra sauce on the side.
