Steamed black cod with ginger and red pepper flakes

Living in New York, we end up eating out at restaurants, by choice or for work, many times a week. This means we tend to enjoy healthy home cooked meals even more. A few times a week I try to make fish, always wild caught and the best quality. As for most things in life, its the quality not the quantity that counts. This recipe is made in a steamer which is easy to use and produces a moist and flacky fish without any oil or sauces. DH enjoys eating this fish along with a  warm lentil salad.

Serves 2

Prep time 5 minutes

Cook time 15 minutes

• 1/2 pound of cod 1.5 inches think (cut un two)
• 4 scallions, white and green parts separated and sliced
• 1 piece of fresh ginger, 2 inches, peeled and sliced thinly
• 2 tablespoons rice vinegar
• 1/4 teaspoon red-pepper flakes
• Pinch of salt & fresh ground pepper

In a shallow cooking pan with 2 inches of simmering water place the bamboo steamer.

Layer the thin slices of ginger, place the fish on top of them and sprinkle the fish with 1/2 of the scallions, the red pepper flakes, salt and pepper. Spoon the rice vinegar over the fish and cover with the top of the bamboo steamer.

Let steam for 10 to 15 minutes until the fish is opaque throughout and tender. Let stand a few minutes. Top with extra scallion greens and serve with warm lentil salad.