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Oven-Steamed Fish with Scallions and Ginger for Two

Published May 2019

Why This Recipe Works

Classic Chinese and French methods for steaming fish produce moist, flavorful results. We used the best of both approaches to come up with an entirely new method that's easy and equally impressive. We started by swapping the steamer for a tightly covered baking pan and the stovetop for a hot oven. Placing the skinless fillets on a foil sling allowed the fish to flavor the cooking liquid and made it easy to transfer the fish to a serving platter without the fillets falling apart. Removing the fish from the oven before it was fully cooked prevented it from overcooking when finished with sizzling ginger-infused oil.

4 scallions, trimmed, divided
1 piece (1½-inch) ginger, peeled, divided
2 small garlic cloves, sliced thin
2 (6-ounce) skinless cod fillets, about 1 inch thick
1 ½ tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
¾ teaspoon toasted sesame oil
¾ teaspoon sugar
teaspoon table salt
teaspoon white pepper
1 tablespoon vegetable oil
3 tablespoons fresh cilantro leaves and thin stems
Nutritional Information

Featured Equipment

From The Shop

Instructions

Serves 2

Haddock, red snapper, halibut, and sea bass can be substituted for the cod as long as the fillets are about 1 inch thick. If the fillets are uneven, fold the thinner ends under when placing the fillets in the pan. This recipe works best in a metal baking pan; if using a glass baking dish, add 5 minutes to the cooking time. To ensure that the fish doesn't overcook, remove it from the oven when it registers 125 to 130 degrees; it will continue to cook as it is plated. Serve with steamed rice and vegetables.

    Total time: 1 hour

    1.
     Adjust oven rack to middle position and heat oven to 450 degrees. Chop 3 scallions coarse and spread evenly in 8-inch square baking pan. Slice remaining scallion thin on bias and set aside. Quarter ginger lengthwise. Chop three-quarters of ginger coarse and spread in pan with chopped scallions. Slice remaining ginger into matchsticks and set aside. Sprinkle garlic over scallions and ginger in pan.

    2. Fold 12 by 12-inch piece of aluminum foil lengthwise to create 12 by 6-inch sling and spray lightly with vegetable oil spray. Place sling in pan, with extra foil hanging over ends of pan. Arrange cod on sling.

    3. Whisk soy sauce, rice wine, sesame oil, sugar, salt, and white pepper in small bowl until combined. Pour around cod. Cover pan tightly with foil and bake until fish registers 125 to 130 degrees, 12 to 14 minutes.

    4. Grasping sling at both ends, carefully transfer sling and cod to deep platter. Place spatula at 1 end of fillets to hold in place and carefully slide out sling from under cod. Strain cooking liquid through fine-mesh strainer set over bowl, pressing on solids to extract liquid; discard solids. Pour strained liquid over cod. Sprinkle reserved scallion over cod. Heat vegetable oil in small skillet over high heat until shimmering. Reduce heat to low, add reserved ginger, and cook, stirring, until ginger begins to brown and crisp, 20 to 30 seconds. Drizzle oil and ginger over cod (oil will crackle). Top with cilantro and serve.

    Easy Transfer

    Steaming the fillets on top of an aluminum foil sling allows us to easily transfer them from the baking pan to the serving platter without breaking them.

    1. Grasping both ends, carefully lift sling so that fillets slide to center and are cradled in middle. Place sling gently on serving platter.

    2. Place spatula at 1 end of fillets to hold in place. Carefully slide out sling from underneath fish.

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    JC
    JOHN C.
    16 days

    Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

    Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

    MD
    MILES D.
    JOHN C.
    9 days

    Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

    CM
    CHARLES M.
    11 days

    John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.