STEAMED BLACK COD WITH BABY BOK CHOY

STEAMED BLACK COD WITH BABY BOK CHOY

johnpleshettemealoftheweek.com

BLACK COD HAS A SWEET AND DELICATE FLAVOR; IT'S FLESH, FIRM BUT FLAKY. IT CAN BE PAN-COOKED IN BUTTER, DEEP-FRIED OR SLATHERED WITH A SOY AND HOISIN SAUCE

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Cooking tools:

  • Stove
  • Pot
  • Wok
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring spoon
  • Spatula
  • Plate

Ingredients

  • 1 lb BLACK COD FILLETS (SKIN ON IF POSSIBLE)
  • 2 LEMONS
  • 12 oz BABY BOK CHOY
  • ¼ cup CHICKEN STOCK
  • 1 tbsp SHAO HSING RICE WINE OR DRY SHERRY
  • 2 tsp SOY SAUCE
  • ¼ tbsp CORN STARCH
  • 3 GARLIC CLOVES
  • ¼ tsp SALT
  • ¼ tsp SUGAR

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