Steamed Ginger Scallion Cod

Ingredients

• 700 gcod fillets
• 3¼ tbspfresh ginger, grated, julienned
• 2¾green onions
• 1¾ tbsplow-sodium soy sauce
• 1 tbspcanola or avocado oil
• 1 tsptoasted sesame oil
• 240 gdry long-grain white or basmati rice
• 400 gbaby bok choy

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Cut the ginger into thin matchsticks and slice the green onions into thin strips.

3. Set up a steamer: put a rack or steamer basket over 5 cm (2 inches) of water in a wide pot or wok and bring to a simmer over medium-high heat.

4. Lay the cod on a heatproof plate that fits inside, scatter with half the ginger and put the halved bok choy around it.

5. Set the plate on the rack, cover and steam for 8 to 10 minutes, until the cod is opaque and flakes easily, 63°C (145°F) in the thickest part.

   10 min timer

6. Carefully lift out the plate. Scatter the rest of the ginger and the green onion over the fish.

7. Heat the canola oil in a small pan over high heat until it just smokes, about 1 minute, then pour it over the ginger and onion so they sizzle. Drizzle with the soy sauce and sesame oil and serve with the rice.

   1 min timer

Storing and reheating

Best fresh.