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.

Steamed snapper with garlic-ginger sauce

1. TBD

Recipe to-be-provided, but it was from the Food & Wine Annual Cookbook 2017.

Crispy wok-fried chile chicken

Egg white, beaten	1 large
Cornstarch	1/3 cup
Soy sauce	2 teaspoons
Shaoxing wine or dry sherry	2 teaspoons
Oil, toasted sesame	1 teaspoon
Salt, kosher	1 ¾ teaspoons
Chicken thighs, boneless, skinless, cut into ¾-inch pieces	1 pound
Flour, white rice	1 cup
Oil, canola	2 cups
Chiles, dried red Chinese	1 ½ ounces
Peppercorns, Sichuan	1 tablespoon
Ginger, peeled, minced	2 teaspoons
Garlic, minced	1 teaspoon
Scallions, cut into 1-inch pieces	8
Sugar	1 teaspoon
Baby spinach & arugula leaves	1 cup

1. In a medium bowl, combine the egg white, cornstarch, soy sauce, wine, oil, and 1-teaspoon salt. 
2. Add the chicken, turn to coat, and let stand for 15 minutes. 
3. Remove the chicken from the marinade, and transfer to a large bowl. 
4. Add the flour, and toss to coat, separating the pieces of chicken as necessary. 
5. Transfer the chicken to a colander, and shake well to remove any excess flour. 
6. In a wok, heat the oil to 300°F. 
7. Add the chiles, and fry until bring red and plump, about 15 seconds. 
8. Using a slotted spoon, transfer the chiles to another large bowl. 
9. Heat the oil to 350°F. 
10. Add half of the chicken, and fry over high heat, stirring occasionally, until golden, crisp, and cooked through, about 4 minutes. 
11. Using a slotted spoon, transfer the chicken to the bowl with the chiles. 
12. Repeat with the remaining chicken. 
13. Pour off all but 2 tablespoons oil from the wok. 
14. Add the peppercorns, ginger, and garlic, and stir-fry over moderate heat until softened but not browned, about 30 seconds. 
15. Add the scallions, and stir-fry for about 30 seconds. 
16. Add the chicken, chiles, sugar, and ¾-teaspoon salt, and stir-fry until hot, about 1 to 2 minutes. 
17. Stir in the spinach and arugula leaves until wilted, then transfer to a bowl; serve immediately. 

Recipe mildly adapted from Food&Wine Magazine, December 2015

Spicy barbecued chicken with miso corn

Sugar, light brown	¼ cup
Soy sauce	3 tablespoons
Sesame oil, toasted	1 tablespoon
Ginger, peeled, grated	1 tablespoon
Pepper, crushed red	2 teaspoons
Salt, kosher	1 teaspoon
Garlic, minced	4 cloves
Scallions, thinly sliced	1 + ½ cup
Chicken thighs, skinless, boneless	2 ½ pounds
Butter, unsalted, room temperature	4 tablespoons
Miso, white	1 tablespoon
Canola oil	For brushing
Corn, shucked	4 ears

1. In a large bowl, stir together the sugar, soy sauce, sesame oil, ginger, pepper, salt, garlic, and one scallion.
2. Add the chicken, and toss to coat; let stand at room temperature for 20 minutes.
3. In a small bowl, mix the butter, miso, and remaining scallions.
4. Heat a grill, and brush with canola oil.
5. Grill the chicken and corn over moderate heat, turning, until charred in spots and the chicken is cooked through, about 10 minutes for the corn and about 12 to 15 minutes for the chicken.
6. Transfer the corn to a large platter and slather with the seasoned butter.
7. Arrange the chicken alongside, garnish with sliced scallion and serve warm.

Recipe from Food&Wine Annual Cookbook 2015