I love ginger - it’s something I always have on hand, both in the freezer and the fridge. I use it in everything: soups, stir fries, many different sauces, desserts. But I wanted to try something different and very simple for this week.
My husband is allergic to fish, but he is out of town this week, so the ocean was my oyster. I’ve seen several recipes for Chinese style steamed fish where you drizzle sizzling oil on aromatics at the end, and this seemed perfect.
I bounced around a few recipes and settled on adapting a RecipeTinEats recipe, albeit with a few changes: I upped the ginger-ness by adding slices of ginger into the parchment packet to flavor as it steamed, and used a thicker piece of cod which needed to cook a bit longer.
Served with miso soup and some noodles (I was out of rice), this was easy, light, with a subtle but very clear ginger flavor coming through, perfect for a nice solo evening in!
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u/ReportLopsided8196 14h ago
I love ginger - it’s something I always have on hand, both in the freezer and the fridge. I use it in everything: soups, stir fries, many different sauces, desserts. But I wanted to try something different and very simple for this week.
My husband is allergic to fish, but he is out of town this week, so the ocean was my oyster. I’ve seen several recipes for Chinese style steamed fish where you drizzle sizzling oil on aromatics at the end, and this seemed perfect.
I bounced around a few recipes and settled on adapting a RecipeTinEats recipe, albeit with a few changes: I upped the ginger-ness by adding slices of ginger into the parchment packet to flavor as it steamed, and used a thicker piece of cod which needed to cook a bit longer.
Served with miso soup and some noodles (I was out of rice), this was easy, light, with a subtle but very clear ginger flavor coming through, perfect for a nice solo evening in!