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Foraging with Alexis Nikole Nelson.
Steaming is an ideal cooking method for mild, flaky white fish. Moist heat surrounds the fish, cooking it from all sides, so that there’s no need to move the delicate fillets. We line the steamer basket with ingredients that prevent the fish from sticking while also lending flavor. We prefer 1-inch-thick fillets of cod, haddock or halibut for this steaming technique.
Salty, subtly sweet white miso mixed with umami-rich soy sauce and pungent scallions add plenty of flavor to lean, mild white fish. We use lemon slices to line the steamer basket; they lend citrusy brightness without overwhelming with acidity.
cup white miso
bunch scallions, thinly sliced, white and green parts reserved separately
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