Cod with Sizzling Ginger-Scallion Oil

Silky cod, steamed or pan-seared, then showered with ginger and green onions and finished with a splash of smoking-hot oil and soy. It's clean-tasting and fragrant, and it takes almost no work.

Ingredients

• 1½ lb cod fillets, in 4 pieces
• 2-inch piece ginger, in fine matchsticks
• 1½ bunches green onions, in thin 2-inch shreds
• ¼ cup soy sauce
• 1 lb baby bok choy, halved
• a handful of cilantro (optional)
• 1½ cups jasmine rice

From your pantry: ⅓ cup oil, 1 tsp sugar, 1 tbsp Shaoxing wine or dry sherry (optional), salt.

Instructions

1. Start the rice. Pat the cod dry and season lightly with salt. Stir the soy sauce, sugar and 2 tbsp hot water together.
2. To steam: set the fish on a heatproof plate in a steamer (or on a rack in a covered wide pan with 1 inch of simmering water), drizzle with the wine and steam over high heat until it flakes and turns opaque, 7 to 9 minutes. To pan-sear instead: cook it in 1 tbsp of the oil in a nonstick skillet over medium-high until golden, 3 to 4 minutes per side.
3. Steam or sauté the bok choy with a pinch of salt until the stems are just tender, 3 to 4 minutes.
4. Move the fish to a serving plate, pour the soy mixture around it and pile the ginger, green onions and cilantro on top.
5. Heat the oil in a small pan over high heat until it just begins to smoke, about 2 minutes. Carefully pour it over the ginger and green onions so they sizzle. Serve with the rice and bok choy.

Tip: Cut the ginger and scallions as thin as you can. The hot oil only half-cooks them, so thin shreds turn sweet while thick pieces stay harsh.

Nutrition per serving

Good for

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