Microwave Scallion-Ginger Black Cod
This dish is adapted from a recipe by Margaret Lu, mother of Seattle Veil restaurant chef Johnny Zhu. Ms. Lu’s original recipe used tilapia; Johnny switched to cod, but halibut steaks, sea bass, trout, and others also work. Because each fish has a different density, adjust the cooking time accordingly.
Ingredients and Tools
- Black cod, skin-on Seasonings:
- Scallion
- Ginger
- Cooking wine
- Soy sauce
- Sesame oil
- Peanut oil Tools:
- Sealable bag
Measurements
- Black cod, skin-on, 2 pieces, 450g (main ingredient; all seasonings can be adjusted in proportion to the actual weight of the cod)
- Scallion, white part, 25g.
- Scallion, green part, 10g.
- Ginger, 13g.
- Cooking wine, 5mL.
- Soy sauce, 25mL.
- Sesame oil, 2mL.
- Peanut oil, 50mL.
Steps
- Place each fish fillet into a sealable bag, then place skin-side down on a plate.
- Cut the white part of the scallion into fine shreds, 25g; peel and shred the ginger, 10g. Mix them together and divide into two portions, placing one portion on each fillet in the bags.
- Pour 2.5mL cooking wine into each bag.
- Seal the bags and microwave over medium heat (800 watts) until opaque and easy to flake (about 3.5-5 minutes). Remove the fillets from the bags.
- Remove the scallion and ginger.
- Mix soy sauce 25mL and sesame oil 2mL evenly, then drizzle equally over the two fillets.
- Cut the green part of the scallion into fine shreds, 10g; peel and shred the ginger, 3g. Mix, divide into two portions, and sprinkle over the fillets.
- Heat peanut oil 50mL in a small pot to 190℃.
- Pour the hot oil over the fillets topped with scallion green and serve immediately.
Notes
- If you want a richer aroma, evenly coat both sides of the fillets with the scallion, ginger, and cooking wine before microwaving. If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.