Today brings us a very exciting before and after. After a few weeks of searching, J finally found a rock cod this weekend at Seafood Center in the Inner Richmond.
We steamed the fish for exactly 11 minutes.
Then, we sprinkled slivered green onions and ginger over it, and drizzled it with a mixture of boiling hot oil and soy sauce. This is a pretty classic Chinese preparation for food; it adds some fragrance and saltiness while letting the fish's natural flavors shine through. It's really a lovely way to eat fish, and something we enjoy doing whenever we can get our hands on a fresh whole water dweller.
2 comments:
I do love the taste of rock cod, but after seeing it ungarnished with the scallions, I gotta say this...
Damn rock cod, you ugly!
It looked scary when it was naked without garnish. Ewe.
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