Ginger and Scallion Steamed Cod

This 5 ingredient dish (yes, I said 5!) is my go-to for whenever I start feeling a bit under the weather and in no mood to fuss over dinner but haven't completely given up to the point of ordering take out. The smell is almost therapeutic and instantly makes me feel healthier. I love to serve this over jasmine rice or with a side of sauteed bok choy for a low carb option. This dish uses no oil and you can use any flaky white fish you have on hand like cod, mahi mahi, snapper, or halibut. Just make sure whatever you use is boneless and skinless. I like cutting the scallions to thin long strips so it almost feels like an added vegetable as you eat it instead of a garnish.

Doesn't that look yummy already?

Ingredients

1 lb boneless skinless cod (or other flaky white fish)

6 tbsp rice vinegar

4 tbsp soy sauce

3 tbsp grated ginger

3 scallions (bottom removed and cut into long thin strips)

Salt to taste

Directions

Portion the fish into 3-4 ounce pieces and season both sides with salt.

In a small bowl, mix rice vinegar, soy sauce, and ginger. Pour mixture into a large pan. Arrange fish into the pan and spoon some of the sauce on top. Over medium heat, bring pan to boil then cover and lower heat to low simmer for 8 minutes.

Add scallions over the fish fillets and cover again for another 2 minutes.

Serve immediately over jasmine rice and ladle some of the poaching liquid over the fish.

Recipe adapted from: Martha Stewart