Steamed black cod, summer tomato salad & fish sauce vinaigrette
Savour the last days of summer with this delicious steamed black cod served with tomato salad and a fish sauce vinaigrette from chef Craig Wong!
SERVES
2
Ingredients
Fish Sauce Vinaigrette
- 1 lime, zested & juiced
- 1/3 cup fish sauce
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 3 tablespoons sugar
- 1 teaspoon ginger, peeled & grated
- 1 jalapeño, minced, seeds in if you like it spicy
Summer Tomato Salad
- 1/2 red onion, sliced thinly, soaked in ice water
- 2 heirloom tomatoes, sliced thinly
- 1/2 cucumber, sliced thinly
Steamed Black Cod
- 2 fillets of black cod (7 oz each) or another white flaky fish
- 2 teaspoons salt
Garnish
- 3 tablespoons peanut or canola oil
- 1/2 bunch Thai basil, washed & picked
- 1/4 bunch coriander, washed & picked
- 1 stalk scallion, washed & sliced thinly on a bias
Directions
For the Vinaigrette
- In a small mixing bowl, zest and juice the lime.
- Add fish sauce, water, rice vinegar, sugar, ginger, and jalapeño. Stir to combine until sugar is dissolved. Set aside for serving.
For the Tomato Salad
- Using a mandolin or a very sharp knife, slice red onion uniformly and cover in ice & water for 15 minutes. This makes the onions crunchy and gives them a more subtle, mellow, and sweet flavour. After soaking, dry the onions on a paper towel.
- Using a bread knife, slice the heirloom tomatoes and arrange them on half of the bottom of a platter.
- Slice the cucumbers and arrange them on the other half.
- Plate the red onions in between the tomatoes and cucumbers.
Time to Steam the Fish!
- Bring your steamer to simmer, using parchment paper or outer cabbage leaves or lettuce to line your steamer.
- Season your fish with salt & steam for 5-8 mins depending on thickness.
For the Garnish
- In a small pot, heat the peanut or canola oil over high heat until you see wisps of smoke.
- Once cooked, place the steamed black cod on top of red onions. You can leave the fish skin on or peel it off.
- Garnish with Thai basil, coriander & scallion. Spoon the hot oil over the herbs one spoon at a time, it will sizzle.
- Spoon the fish sauce vinaigrette over. Serve immediately. Enjoy!
