Martin Yan's Steamed Cod with Gingered Swiss Chard
3 green onions, root ends removed cut into 3-inch segments
2 cod fillets (about 8 ounces)
2 teaspoons rice wine
1 tablespoon julienned ginger
Zest from 1 lemon (reserve for garnishing)
4 slices lemon
1/3 cup Soy-Lime Leaf Syrup, heated
Prepare a wok for steaming.
In a heat-proof dish with high sides, arrange green onions in a single layer. Place fish fillets on top of the onions, drizzle with rice wine and arrange lemon slices on fish.
Steam until fish is opaque and flaky, about 8 to 10 minutes.
Serve on bed of Gingered Swiss chard, drizzled with Soy-Lime Leaf Syrup and lemon zest.
Gingered Swiss Chard
1 tablespoon vegetable oil
1 1/2 tablespoons minced ginger
1/2 pound swiss chard, cleaned and chopped (about 4 cups)
1/2 cup vegetable broth
1 teaspoon Chinese rice wine or dry sherry
2 tablespoons Soy-Lime Leaf Syrup
Heat a wok over high heat until hot. Add oil, swirling to coat sides.
Add ginger, cook while stirring until fragrant, about 10 seconds. Add chard, broth and wine, cover, reduce heat and cook, stirring occasionally, until leaves are tender, about 5 minutes.
Add Soy-Lime Leaf Syrup and toss until evenly coated. Serve with steamed fish.
Copyright 2003 Yan Can Cook