Growing up, Mom Dad, and Brothers #1 and #2 truly ate everything. The four of them even ate "weird" things like tripe, tongue, sushi, geoduck; I would simply watch them and shake my head no, and plug my nose as if it smelled bad.
But it wasn't even the more exotic that didn't appeal; I didn't like fish. The smell, the look, the texture were all difficult for me to get past. I staunchly refused to eat fish, meal after meal and Parents and Brothers ate up my portion.
One day, when I was about ten years old, I began hassling Father about his cigarette habit. He in turn, hassled me about my lack-of-fish habit. He made me an offer I couldn't refuse. For every cigarette he smoked, he would fork over a dollar and for every meal that fish was served that I did not eat I had to give him a dollar. We shook on it.
The end result was my dad quit smoking and I began eating fish. Now I really do enjoy a lovely piece of fish and when there is a chance to eat fish, I have been known to eat it. I even get cravings for it. I even cook it. My favorite thing to eat while living in Hong Kong was Chinese style-steamed fish, so when I came across a simplified recipe for it on Martha Stewart, I thought I'd give it a whirl. I added some extra touches to it and Son and Daughters cleaned their plates tonight. They loved the sauce and I surely loved how easy it was to make on a hot day like today.
Steamed Cod with Ginger, Lime, Scallions and Cilantro
(adapted from Martha Stewart Living)
4 skinless cod fillets, (6 to 8 ounces each)
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons finely grated, peeled fresh ginger
1 tablespoon sake or shao xing wine
zest of one lime
Coarse salt and ground pepper
6 scallions, green parts cut into 3-inch lengths
few sprigs of cilantro for garnish (optional)
lime wedges for garnish (optional)
In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 tablespoons finely grated peeled fresh ginger, 1 tablespoon sake and zest of one lime.
Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture.
Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise.
Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.
Serve with a bit of the sauce, topped with cilantro, and a wedge of lime.