Steamed Cod With Mesclun And Sweet Soy Dressing
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons peanut or olive oil
- 2cod fillets, about ¾ pound each
- 3tablespoons soy sauce
- 3tablespoons mirin (or 2 tablespoons honey or sugar)
- 2tablespoons vinegar (preferably black Chinese vinegar)
- 2tablespoons sesame oil
- Black pepper
- 6cups mesclun, washed and dried
Nutritional analysis per serving (4 servings)
292 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 32 grams protein; 766 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put a nonstick skillet that can be covered over high heat and add the oil; a minute later, add the fish and cover the pan. Cook for about 3 minutes and, in a separate bowl, combine the soy sauce, mirin, vinegar, sesame oil, about ¼ teaspoon black pepper and ¼ cup water.
- Step 2
Carefully remove the cover and add liquid mixture. Cover again and turn the heat to medium. Cook until cod is done, about 3 minutes more. Turn off heat and let sit for a moment.
- Step 3
Divide mesclun among 4 plates and top each portion with some fish and dressing. Grind black pepper over all and serve.
Private Notes
Comments
This is a wonderful and easy dinner recipe - perfect for a weeknight or for guests. I have used baby spinach in place of the mesclun with good results. Everyone who has tasted this dish has been happy with it.
I'm hip-deep in mesclun from the garden and it's too bitter for salads. It became delicious in this recipe. I deviated from the recipe by first frying a large sliced shallot until crispy, giving it a pinch of salt and setting that aside to top the dish. I also added a bit of garlic, ginger and red pepper flakes 30 seconds before I added my (very thin) cod fillets. I think this recipe would work with other tender but bitter greens, such as arugula or even young mustard greens.
Added grated ginger to oil-tasty
It’s a delicious quick and easy meal. The fish & sauce softens the mesclun.