Steamed Black Cod, Baby Bok Choy & Red Sticky Rice

Steamed Black Cod

Steamed Black Cod

Yield: 4 servings

  • 4 ea. Black Cod Fillets, skin on
  • 1 piece Banana Leaf
  • 1/4 lb. Baby Bok Choy
  • 1/4 lb. Snow Peas
  • 1/4 lb. Shiitake Mushrooms
  • Salt and Pepper, to taste

Sauce

  • 1 T Miso
  • 1 qt. Water
  • 1 T Ginger, minced
  • 1 T Fermented Black Beans
  1. Line the bottom of a bamboo/Asian steamer with the banana leaf, leaving room for steam to permeate up through the steamer. Lightly season the cod fillets and place skin side up on the banana leaf.
  2. Place second steamer basket on top of the one containing the cod and add vegetables. Place the cover on the steamer baskets.
  3. In a large saut pan or wok, inch of water and bring to a simmer. Place the steamer with the food on top of the simmering water and let cook until fish is cooked, about 8 to 10 minutes depending on size of fillets.
  4. place
  5. For sauce, place all ingredients in a saucepot and bring to a light do not boil. If the sauce is too salty, add more water. Serve with fish.
  6. simmer

Red Sticky Rice

  • 1 cup Red Sticky Rice
  • 2 cups Water
  • 1/2 tsp. Salt
  1. Place rice and water in pot with salt. Bring to boil, simmer and cover with a lid. Cook for 15 minutes. Allow rice to sit for five minutes before serving.

*Red rice and fermented black beans can be found in most Asian markets. Substitute Jasmine or Basmati rice.

Academy of Culinary Arts Students

The Academy of Culinary Arts has more than 25 years experience training professional chefs.

Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.

At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.

To learn more about the Academy, visit www.atlantic.edu/aca.

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.

These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.