Grandma’s scallion ginger fish made with cod filets, fresh ginger, scallions, and a hot oil drizzle, served with white rice. A vegan modification is suggested using tofu instead of fish.
1. Dry cod and season lightly with salt on both sides; place the fish on a plate that fits within a bamboo steamer (or large pot) and top each filet with sliced ginger.
2. In a wok or pan that fits the steamer, add 1-2” water and bring to a boil; place the steamer in the wok and steam with lid on for 8 mins or until fish is cooked through (if you don’t have a bamboo steamer you can add 1” water in a large pot and then prop the plate up above the water line with three crumpled up balls of foil; cover the pot and steam 8 mins).
3. For the last 4-5 mins of the fish steaming, heat oil in a small pan over medium heat until very hot and smoking.
4. Once the fish is done steaming, top with a generous amount of scallions and then carefully spoon the very hot oil on top of the scallions and fish.
5. Drizzle with soy sauce and enjoy with white rice!
