Cooking

Black Cod Steamed in Ti Leaves with Stir-Fried Japanese Mushrooms and Snow Peas

posted: 06/30/10
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Black Cod Steamed in Ti Leaves with Stir-Fried Japanese Mushrooms and Snow Peas
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INGREDIENTS:

For the Cod:

  • 1/2 bunch fresh cilantro, stems and leaves separated
  • 2 green onions, thinly sliced into strips
  • 3 tablespoons/45 ml soy sauce
  • 1 tablespoon/15 ml fish sauce
  • 1 tablespoon/15 ml oyster sauce
  • 1 tablespoon/15 ml sweet Thai chili sauce
  • 2 tablespoons/15 g chopped peeled fresh ginger
  • 2 garlic cloves, crushed
  • Four 6-ounce/175-g black cod fillets
  • 4 large fresh ti leaves, halved crosswise*

For the Stir-Fry:

  • 1 tablespoon/15 ml fish sauce
  • 1 tablespoon/15 ml oyster sauce
  • 1 tablespoon/15 ml soy sauce
  • 1 tablespoon/15 ml sweet Thai chili sauce
  • 12 ounces/345 g assorted Japanese mushrooms (such as shiitake, oyster and enoki)
  • 1 tablespoon/15 ml vegetable oil
  • 1 tablespoon/about 8 g finely chopped peeled fresh ginger
  • 6 ounces/175 g snow peas, stringed

*Note: Ti leaves can be found at floral shops where Hawaiian flowers and plants are sold. If they are not available, then banana leaves or parchment paper are appropriate replacements.

PREPARATION:

To cook the cod:

  1. Stir the cilantro stems, green onions, 1 tablespoon/15 ml of soy sauce, fish sauce, oyster sauce, chili sauce, ginger and garlic in a large bowl. Add the fillets to the marinade and turn to coat. Place one ti leaf on a work surface. Place one fillet on the ti leaf. Spoon some of the marinade over the fillet. Place another ti leaf over the fillet. Fold the leaves around the fish to encase it completely. Using kitchen twine, tie the package on each end to seal. Repeat with the remaining ti leaves, cod, and marinade.
  2. Fill a large wok halfway with water (about 4 cups/.95 liter). Bring the water to a simmer over medium-high heat. Add the remaining 2 tablespoons/30 ml of soy sauce to the water. Place a large bamboo steamer on top of the simmering water. Place the packages of cod in the bamboo steamer. Cover and steam the packages for 8 minutes. Remove the steamer from the wok. Set the steamer basket of fish aside while preparing the stir-fry.

To make the stir-fry:

  1. Stir the fish sauce, oyster sauce, soy sauce and chili sauce in a small bowl to blend; set aside. Stem and slice the shiitake mushrooms. Halve the oyster mushrooms if they are large. Pour off the water from the wok and wipe the wok dry. Place the wok over medium-high heat until it is hot.
  2. Lightly coat the bottom of the wok with the oil. Add the ginger and stir fry for 30 seconds, or until fragrant. Add the mushrooms and saut? for 2 minutes, or until they begin to soften. Add the snow peas and saut? for 3 minutes, or until they are almost crisp-tender. Add the sauce mixture and saut? for 1 minute, or until the sauces coat the vegetables and the vegetables are crisp-tender.
  3. Spoon the stir-fried vegetables onto plates. Working over a bowl to catch the accumulated juices from the packages of cod, unwrap the packages and top the vegetables with the cod. Drizzle the accumulated juices over the cod. Garnish with the cilantro leaves and serve.
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