STEAMED COD FISH RECIPE RECIPES
SIMPLEST STEAMED FISH RECIPE - NYT COOKING
If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.
Provided by Mark Bittman
Total Time 10 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
- 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.
Nutrition Facts : @context http//schema.org, Calories 217, UnsaturatedFatContent 7 grams, CarbohydrateContent 1 gram, FatContent 9 grams, FiberContent 0 grams, ProteinContent 32 grams, SaturatedFatContent 1 gram, SodiumContent 428 milligrams, SugarContent 0 grams
STEAMED WHOLE FISH RECIPE WITH GINGER, SCALLIONS, AND SOY ...
A simple way to prepare whole fish. In the Vietnamese culture, a properly steamed fish is a benchmark. In this classic Chinese preparation, the fish is topped with scallions, cilantro, and ginger, then doused with hot oil.
Provided by Charles Phan
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 9
Steps:
- 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
- 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
- 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
- 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
- 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
More about "steamed cod fish recipe recipes"
STEAMED COD WITH GINGER AND SCALLIONS RECIPE - MARTHA STE…
This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.
From marthastewart.com
Reviews 3.5
Total Time 20 minutes
Category Seafood Recipes
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From marthastewart.com
Reviews 3.5
Total Time 20 minutes
Category Seafood Recipes
Calories 183 g per serving
- 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.
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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.
From justapinch.com
Reviews 4
Category Fish
Cuisine American
From justapinch.com
Reviews 4
Category Fish
Cuisine American
- Garnish with parsley and lemon wedges.
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OVEN-STEAMED FISH WITH MIXED-NUT SALSA RECIPE - NYT COOKING
This recipe pairs two elements you can incorporate into many meals: a steaming method that accommodates any size of fillet and a nut salsa that’s good on more than just fish. This recipe fashions a steamer using a baking dish, boiling water and the heat of the oven (see Tip for stovetop instructions), and steaming shows off the delicate flavor of mild fish and ensures tenderness even if things end up slightly overcooked. A crunchy and bright salsa made with salted mixed nuts — the kind usually served as bar snacks — balances the lightness of the fish, but it's also great on roasted chicken, winter squash, salad greens and more.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
- Transfer the cooked fish to plates, and discard the parsley and water. Spoon some salsa over fillets and pass the rest at the table.
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SIMPLE STEAMED SALMON FILLETS – INSTANT POT RECIPES
Over the last year, we’ve seen a lot of worry on social media about how to
cook frozen salmon fillets in an Instant Pot. And no wonder! The fillets can
be overcooked in a flash. We find the best technique is to steam them on a
rack because they don’t sit in the liquid (which can break them apart,
especially during the furious boil inside the pot when the pressure is
released).
Our timing here is for medium-rare to medium salmon fillets. If you
like them cooked more thoroughly, add 1 minute to the timing for either the
MAX or the HIGH setting. But note: The size of these salmon fillets (6 ounces
each) is very important for the timing given; see the Beyond if you have
larger fillets.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
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
See details
OVEN-STEAMED FISH WITH MIXED-NUT SALSA RECIPE - NYT COOKING
This recipe pairs two elements you can incorporate into many meals: a steaming method that accommodates any size of fillet and a nut salsa that’s good on more than just fish. This recipe fashions a steamer using a baking dish, boiling water and the heat of the oven (see Tip for stovetop instructions), and steaming shows off the delicate flavor of mild fish and ensures tenderness even if things end up slightly overcooked. A crunchy and bright salsa made with salted mixed nuts — the kind usually served as bar snacks — balances the lightness of the fish, but it's also great on roasted chicken, winter squash, salad greens and more.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
- Transfer the cooked fish to plates, and discard the parsley and water. Spoon some salsa over fillets and pass the rest at the table.
See details
SIMPLE STEAMED SALMON FILLETS – INSTANT POT RECIPES
Over the last year, we’ve seen a lot of worry on social media about how to
cook frozen salmon fillets in an Instant Pot. And no wonder! The fillets can
be overcooked in a flash. We find the best technique is to steam them on a
rack because they don’t sit in the liquid (which can break them apart,
especially during the furious boil inside the pot when the pressure is
released).
Our timing here is for medium-rare to medium salmon fillets. If you
like them cooked more thoroughly, add 1 minute to the timing for either the
MAX or the HIGH setting. But note: The size of these salmon fillets (6 ounces
each) is very important for the timing given; see the Beyond if you have
larger fillets.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
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
See details
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From bbcgoodfood.com
From bbcgoodfood.com
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HOW TO MAKE THE BEST OVEN-BAKED COD RECIPE FOR DINNER ...
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From kitchenratings.com
Category Main Course
Cuisine American
From kitchenratings.com
Category Main Course
Cuisine American
- Bake for 10-15 minutes, until the fish registers 145°F on an instant-read thermometer.
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From greatbritishchefs.com
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