Ginger-Soy Steamed Cod

Name: Ginger-Soy Steamed Cod
Prep time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 bunch bok choy; 1 clove garlic; 4 green onions; 1 tsp. Asian sesame oil; 2 tbsp. soy sauce; 1 tbsp. rice vinegar; 2 tsp. grated peeled fresh ginger; 4 piece skinless, boneless cod fillet; 2 package pre-cooked whole-grain brown rice

Published: Aug 4, 2009

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Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

35 mins

Cal/Serv:

375

Pair succulent steamed cod with fragrant ginger-soy flavors and healthy bok choy and brown rice.

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Ingredients

1 bunch bok choy
1 clove garlic
4 green onions
1 tsp. Asian sesame oil
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
2 tsp. grated peeled fresh ginger
4 piece skinless, boneless cod fillet
2 package pre-cooked whole-grain brown rice

Directions

1. Step 1Cut bok choy into 1-inch pieces. Rinse in large bowl of cold water; swish to remove any sand. Transfer bok choy to colander, leaving sand in bottom of bowl. Repeat rinsing with fresh water as necessary. Do not spin dry.
2. Step 2In microwave-safe large bowl, combine bok choy and half of garlic. Cover with vented plastic wrap and microwave on High 4 to 5 minutes or until tender. Let stand, covered.
3. Step 3Meanwhile, thinly slice dark-green tops of green onions and reserve for garnish; cut remaining white and light-green parts into ½-inch pieces.
4. Step 4In 9-inch glass pie plate, toss green onion pieces and remaining garlic with sesame oil. Cover with vented plastic wrap and microwave on High 2 to 3 minutes or until green onions are tender.
5. Step 5Stir soy sauce, vinegar, and ginger into green onions in pie plate; top with cod, folding thin ends of fillet under to create even thickness. Cover with vented plastic wrap and microwave cod on High 4 to 5 minutes or until cod turns just opaque throughout. Remove pie plate from microwave and let stand, covered, 2 minutes.
6. Step 6Prepare brown rice in microwave as label directs.
7. Step 7To serve, divide bok choy among 4 dinner plates; top with cod, liquid from pie plate, and reserved green onion tops. Serve with rice.