Ginger-Scallion Steamed Cod
Rubbing the fillets with a seasoning paste of ginger, cilantro, scallions and soy produced deep flavor in this neutral fish. After steaming, we sprinkled the fillets with sliced scallions and serrano chili, then drizzled them with hot oil to bring out the flavors and aroma. Haddock and halibut—or any firm, thick white fish fillets—also worked. Because fillets vary in thickness, a general guide is to steam them for about 8 minutes per 1-inch thickness.
tablespoons chopped fresh cilantro leaves, plus ¼ cup whole leaves, divided
scallions, 3 minced and 3 thinly sliced on bias, divided
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