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Monday, January 10

Oven-steamed fish with scallions & ginger

Active: 10 minutes; Total: 30 minutes; Serves: 4

Scallions, trimmed, chopped;
thinly sliced

6 +
2

Ginger, peeled, 2 inches chopped, 
1 inch matchstick sliced

3-inch piece

Garlic, thinly sliced

3 cloves

Cod fillets, skinless

4

Soy sauce

3 tablespoons

Mirin rice wine

2 tablespoons

Toasted sesame oil

1 ½ teaspoons

Sugar

1 ½ teaspoons

Salt

¼ teaspoon

Pepper, white, freshly ground

¼ teaspoon

Oil, vegetable

2 tablespoons

Cilantro leaves

1/3 cup

  1. Preheat your oven to 450°F; set a rack in the middle position. 
  2. Spread the 6 scallions and two-thirds of the ginger evenly in a 13x9-inch baking pan, then top with the garlic. 
  3. Fold an 18x12-inch piece of foil lengthwise to create an 18x6-inch sling; spray lightly with cooking spray. 
  4. Place the sling in the pan lengthwise, with extra foil hanging over the ends of the pan. 
  5. Arrange the cod on the sling; if the fillets vary in thickness, place thinner fillets in the middle and thicker at the ends. 
  6. Whisk the soy sauce, mirin, sesame oil, sugar, salt, and pepper in a small bowl until combined; pour around the cod. 
  7. Cover the pan tightly with foil, and bake until the fish registers 125°F to 130°F, about 12 to 14 minutes. 
  8. Grasping the sling at both ends, carefully transfer the sling with the cod to a deep serving platter. 
  9. Position a spatula at one end of the fillets to hold in place, and carefully slide the sling from under the cod. 
  10. Strain the cooking liquids through a fine-mesh strainer set over a bowl, pressing on the solids to extract all the liquids; discard any solids. 
  11. Pour the strained liquid over the cod; sprinkle with the thinly sliced scallions. 
  12. Heat the oil in a small skillet over high heat until shimmering. 
  13. Reduce the heat to low, add the ginger matchsticks, and cook, stirring, until the ginger begins to brown and crisp, about 20 to 30 seconds. 
  14. Drizzle the oil and ginger over the cod. 
  15. Top with cilantro, and serve. 
Recipe from Yve Fontilea, adapted from the America’s Test Kitchen.

Friday, January 7

Soy sauce eggs

Active: 25 minutes; Total: 6 hour 30 minutes; Serves: 3 

Water, warm

6 tablespoons

Sugar

1 tablespoon

Vinegar, sherry

2 tablespoons

Soy sauce, low sodium

¾ cup

Eggs

6 large

Pepper, freshly ground

  1. In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the vinegar and soy sauce. 
  2. Bring a large pot of water to a boil. 
  3. Carefully place the eggs into the water, and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 ½ minutes to distribute the heat evenly. 
  4. Meanwhile, fill a large bowl with cold water and ice; when the eggs are done, transfer them to the ice bath. 
  5. Once the eggs are cool, peel them. 
  6. Transfer the eggs to the soy sauce mixture, and marinate in the fridge for at least 2 hours, and up to 6 hours, ensure they are completely submerged. 
  7. Remove the eggs from the soy solution (reserving for another round of eggs, if you wish). 
  8. To serve, cut the eggs in half lengthwise and season with pepper. 
Recipe from Food52.