STEAMED COD AND SOY

YOU CAN USE THE SOY AND SUGAR MIX FOR ALL SORTS OF THINGS, INCLUDING STIR FRIES, NOODLES, ETC. MAKE A DOUBLE BATCH OF IT AND STORE IT IN THE FRIDGE. IF YOU DON’T EAT FISH, STEAMED TOFU IS AN OPTION.

THIS MAKES 4-6 PORTIONS. -JRS

SOY

– 1 cup soy sauce
– 1/2 cup sugar
– 2 tablespoons of rice or black vinegar
– 2 cloves garlic, thinly sliced
– 1 small knob of ginger, finely julienned
– White and light green parts of two green onions, sliced

Mix all ingredients together in a small sauce-pot and warm gently over medium heat until sugar has dissolved. Taste; you want the flavour of the aromatics (ginger, garlic, green onion), a good balance of salty and sweet, and the brightness of the acid. Adjust as required until you’re happy. (In this instance, I used 1 tablespoon each of rice vinegar and black vinegar.)

Keep warm.

CODFISH

– Fresh cod or other white fish, cut into 3-4″ pieces (2-3 per serving)

Boil water in a pot with a steamer insert. Place fish in steamer and cover. Steam for 4-5 minutes or until done – this depends on thickness of the cod.

To test the doneness, insert a metal cake tester or the tip of a thin paring knife into the centre of the fish. Hold it there for a few seconds, remove, and press to your bottom lip or the fleshy part of your thumb. When the metal feels warm, the fish is done (if you prefer the fish well-cooked, cook it until the tester feels hot).

FINISH

– Sesame oil
– Sliced green onion, to garnish

Place steamed fish in the centre of a bowl. Pour some warm soy around the fish. Drizzle some sesame oil into the broth. Garnish with green onion.

Serve with plain steamed rice.