MICROWAVE-STEAMED EGGS RECIPE - NYT COOKING
The reward for this delightful steamed egg dish, smooth and savory, will seem much too high for the effort. Reminiscent of Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim, this streamlined recipe cooks entirely in the microwave. The key to that perfect, soft-set wibble-wobble texture (think silken tofu) is using your microwave at around 500 watts — or half its power on a 1,000-watt machine. This lower heat lets the eggs and broth steam together gently until they cohere into something ethereal, existing somewhere between liquid and solid. More slurpable than chewable, it tastes fantastic as a light starter or breakfast on its own, or for lunch or dinner alongside steamed rice and other dishes to complete the spread.
Provided by Eric Kim
Total Time 10 minutes
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a medium, microwave-safe shallow cereal bowl, whisk together the eggs, dashi and salt until very well combined, at least 30 seconds. Skim off any bubbles with a spoon or pop them by blowing on them.
- Cover the bowl with a microwave-safe plate and microwave at 500 watts (on 50 percent power or power level 5 on a 1,000-watt microwave) until the eggs have just set and are no longer liquid in the middle, 5 to 7 minutes. (Every machine differs, so check for doneness at 5 minutes, then in 30-second intervals after that if needed.)
- Let sit in the microwave to cool slightly, then carefully remove, uncover and drizzle with the soy sauce and maple syrup, and garnish with the chives, if using. Serve immediately.
LEMON BUTTER BAKED COD | JUST A PINCH RECIPES
If you're looking to incorporate more fish into your diet, add this baked cod to your menu. The batter is light and crisps up in the oven. Paprika adds a touch of color and flavor to the fish. Once baked, the cod is perfectly flaky. Just make sure to shake the excess flour off the cod before baking so the coating does not end up soggy.
Provided by Tammy Kendell @CatsCatsCats
Categories Fish
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Cut cod fillets into serving sizes.
- Melt butter in saucepan or microwave. Add lemon juice to melted butter.
- In another dish, mix together flour, salt, and pepper.
- Dip fish into butter/lemon mix, coating well on all sides.
- Dip buttered cod into the flour mix, coating well on all sides. Shake excess flour off of the piece of fish.
- Place coated cod fillets in an ungreased baking dish.
- Drizzle remaining butter mixture over fish. Sprinkle the entire dish with paprika.
- Bake, uncovered in a 350 oven for 25-30 minutes. Fish should flake easily with a fork.
- Garnish with parsley and lemon wedges.
More about "cod steamed recipes"
EASY STEAMED MUSSELS RECIPE | MUSSELS RECIPES - FULTON ...
Steamed mussels are one of our go-to easy seafood dinner recipes. Once you start devouring these delectable mussels, it’s hard to stop! Steamed mussels are quick to make, healthy and ideal as a dinner for two or when you’re feeding a crowd. We love steamed mussels with white wine, garlic and shallots but you can also add diced tomato, thyme and even beer instead of white wine. However you make steamed mussels, make sure you serve them with plenty of crusty bread. Serves 2.
How many mussels per person?
Count on at least 1 pound of mussels per person.
How to clean mussels
It’s important to pick over and clean mussels before cooking, but this only takes a few minutes. Discard any mussels with cracked shells, and any mussels that are already open. Now, give the mussels a salt bath to expel any sand or grit from inside the shell. About 15 minutes before you’re ready to cook, soak the mussels in a large bowl of fresh, cold water mixed with salt (½ cup kosher salt to 6 cups water for 2 pounds of mussels). After 15 minutes, remove the mussels from the cold water, being careful not to agitate the bowl and risk getting the expelled sand back into the mussels. Pull out any beards (fibers sticking out of the shell) by holding a mussel in one hand and pulling the beard from the hinged end with your other hand. The beard will usually come out easily. Finally, give the shells a quick scrub to remove any debris or barnacles.
From fultonfishmarket.com
- 1. Melt the butter in a large pot over medium heat. Add shallots and garlic and cook until softened but not brown, about 5 minutes. 2. Turn the heat up to medium-high, and add the white wine and mussels. Cover the pot with a lid and give the pot a shake. Cook until the mussels have opened, about 5-7 minutes. Discard any mussels that remain closed. 3. Turn off the heat, and stir in the parsley, scallion and heavy cream if using. Taste the broth and season with salt and pepper if necessary. 4. Serve mussels with the broth, along with lemon wedges and bread for mopping up the delicious broth.
SIMPLE STEAMED SALMON FILLETS – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a metal spatula to transfer the fillets one by one to serving plates
MICROWAVE-STEAMED EGGS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
- Let sit in the microwave to cool slightly, then carefully remove, uncover and drizzle with the soy sauce and maple syrup, and garnish with the chives, if using. Serve immediately.
LEMON-CAPER BAKED COD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 20 minutes
Category Dinner
Cuisine Mediterranean
Calories 256 calories per serving
- In a small microwave-safe bowl, combine the butter, lemon juice, garlic pepper and lemon zest. Microwave, uncovered, on high for 45-60 seconds or until butter is melted. Stir in capers., Place cod in an ungreased 13x9-in. baking dish; sprinkle with seafood seasoning. Spoon butter mixture over fillets. Sprinkle with cheese. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
SIMPLEST STEAMED FISH RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 217 per serving
- Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.
LEMON BUTTER BAKED COD | JUST A PINCH RECIPES
From justapinch.com
Reviews 4
Category Fish
Cuisine American
- Garnish with parsley and lemon wedges.
MICROWAVE-STEAMED EGGS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
- Let sit in the microwave to cool slightly, then carefully remove, uncover and drizzle with the soy sauce and maple syrup, and garnish with the chives, if using. Serve immediately.
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