Tuesday, June 26, 2012

Weekday Dinner: Steamed Cod with Asian Sweet Potato Purée

I have never made this with the added zucchini before, but it adds a nice creaminess to the purée.

3 small or 2 large sweet potatoes
2 zucchinis
1/4 tsp minced fresh ginger
1.5 lbs cod filets
1 tbsp sesame oil plus additional neutral oil, such as canola
1/8 cup soy sauce and 1/8 cup water
1/4 tsp crushed Szechuan peppercorns
Salt to taste
1 thinly sliced scallion

Peel vegetables. Slice potatoes into 1 cm rounds and cut zucchini into 1 inch chunks. Heat a large, shallow skillet and add oil, then add ginger. Let sauté for less than a minute, then scatter vegetables over the bottom of the pan. Add water and soy sauce and cover; steam for 15 minutes on medium to low heat. Stir occasionally to prevent sticking or burning.

Once vegetables are moderately soft, lay fish over the top and season with Szechuan peppercorns and salt (or additional soy sauce). Cover again and steam for 10 minutes more, or until the fish is cooked through. Remove the vegetables and purée them, adding pan juices if needed for appetizing consistency.

Lay a bed of puréed vegetables on the plate, top with fish, and then sprinkle generously with scallion. Eat.
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