BLACK COD IN A BAMBOO BASKET ENJOY DAN:

BLACK COD IN A BAMBOO STEAMER BASKET by CHEF DAN:

Serves 2

 

INGREDIENTS:

1 pound black cod fillet

4 whole cabbage leaves

Fish rub recipe to follow

2 garlic cloves, peeled

1 stalk lemon grass, cut into 1/2-inch pieces

1 handful cilantro, including stems

1 tablespoon red curry paste

2 tablespoon EACH lime juice, fish sauce, soy sauce, and tamarind

1 thumb-size fresh ginger, cut into long thin strips

1/2-red bell pepper, cut into long thin strips

2 scallions, trimmed cut into long strips

1 bunch collard greens

8 baby portabella mushrooms, sliced

1/2- patty pan squash, trimmed and cubed

1 lime thinly sliced

 

DIRECTIONS:

1.   In a food processor with chopping blade, pulse garlic and lemongrass until finely chopped.

2.   Add cilantro, red curry, lime juice, fish and soy sauce, tamarind and pulse until incorporated.

3.   Pour 4-inches of water into a wok.

4.   Add steamer and make sure air space between water and basket.

5.   Season fillets with fish rub.

6.   Line the bamboo steamer with cabbage leaves, using 1 leave per fillet.

7.   Place sliced limes over fillets and sprinkle with some sauce.

8.   In the second basket add all the vegetables, sprinkle with a little sauce.

9.   Place first basket with fish and lay the second basket on top.

10.                Place in the wok over the water and cover.

11.                Bring to a boil, cook about 7-10  minutes

12.                Serve fillets on coked cabbage leaves and serve with sauce.

 

 FISH DRY RUB:

1.   tablespoon EACH salt, garlic powder, coriander,  and thyme,

2.   2 tablespoon EACH chili powder, and paprika.

3.   1/2-tablespoon EACH cayenne, and black pepper.

4.   Mix together and place in jar with lid, will last up to 6 months.

 

ENJOY DAN:                         BON-APPETITE!!