Steamed Scrod with Ginger and Scallion Sauce

posted by Sue Freeman 03-09-100 5:14 AM

Steamed Scrod (or Cod) with Ginger and Scallion Sauce
By Sue Mien Lee (as served in her restaurant), Wooster, Ohio

2 (10 oz.) pieces Scrod, fresh or thawed out
1 bunch green onions, julienned
1 small piece (1 oz) fresh ginger root, peeled, sliced thin and julienned
1/4 cup julienned carrot
1/4 cup canola oil
2 Tablespooon Soy Sauce
1/4 cup water
1/2 Tablespoon sugar
1 Tablespoon cornstarch with 1 Tablespoon water for mixing with cornstarch to thicken sauce
Garnish with a little chopped tomato

Start by preparing vegetables and getting ingredients ready to go. This dish goes quickly and it requires everything ready and in front of you.

Rinse fish in cold water. Dry fish well and place it in a microwave safe dish. Fold and tuck in any thinner ends (such as tails) so the fish is the same thickness all around. Make a few slits (score) in fish at the thickest are and cover with film wrap. Cook fish in micro on high for 3 to 4 minutes. Check for doneness and so you don't overcook. It should be a light milky color and texture is flaky when cut with a fork. Do not overcook in micro. (We had to put it in the micro for 1 1/2 minutes more but only put in one minute at a time.)

Drain fish juice into a small bowl and save it for sauce. (you can discard this if you don't want a milky sauce but it does have a lot of flavor.) Place uncooked julienned scallions and julienned ginger on top of cooked fish.

In a med. saucepan, heat oil until very hot and smoking. I mean smoking and not just a little whisp of smoke either. It is necessary for the oil to be very very hot. Immediately pour oil over top of fish and veggies. It will spatter a little so step back. The veggies and fish will sizzle.

Return pan to stove quickly and immediately add soy sauce and then fish juice, julienned carrot, sugar and water. Cook til sauce is boiling.

Slowly add cornstarch and water mixture, (Making sure you stir it well before pouring it in) and cook til thickened. (About 15 seconds.) Pour sauce over fish, garnish with tomato and serve.

Serves 4 people.

Notes: You can also use orange roughy. This is very good and quick.

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