ONE-POT STEAMED FISH FOR ONE, TWO WAYS
PG tested
Perfectly steamed fish, vegetables and rice, using only one pot for fewer than 30 minutes, every single time? Everyone deserves this kind of effortlessness on those nights to themselves. But this does scale easily: You’re ultimately limited only by the size of your largest lidded cooking vessel. (You can even use a rice cooker or an Instant Pot.)
Create infinite variations by using different filets of fish, vegetables and grains. Here are two, using the same cooking method, featuring cod and salmon. Any bottled sauce, aioli, salsa or dressing will tie everything together, so use your favorites.
GINGER-SCALLION COD WITH BLACK RICE & SNOW PEAS
1 4-to 6-ounce filet of cod (any white fish works here) 1 cup of black rice 2-inch length of fresh ginger, peeled
3 or 4 scallions, both ends trimmed
2 tablespoons soy sauce 2 tablespoons sesame oil Juice of one lime or half a lemon
4 ounces fresh snow peas Salsa, for serving Season the fish filet generously with salt and set aside.
Prepare rice per package instructions. You can use a heavy pot with a lid, a Dutch oven, a rice cooker, or even an Instant Pot. Do not use thin- walled pots for this method.
While rice cooks, mince both the ginger and the scallions, then add to a small bowl with the sesame oil, soy sauce and citrus juice. Fold and allow to marinate until ready to serve.
When rice is finished cooking, remove the lid from your selected vessel and, without disturbing the rice, gently place the fish and the snow peas on top of the rice, then replace the lid. (If using an electric cooking appliance, leave it on the default warm setting; if using a stovetop, turn off the heat.)
Do not open the pot for 8 minutes. The residual heat is enough to delicately steam the fish and vegetables, but the more you remove the lid, the more heat dissipates.
After 8 minutes, gently press on the fish with the back of a spoon: It should yield to gentle pressure and begin to flake apart. If not, return the lid and leave it for 2 minutes more. Don’t worry about the vegetables; they won’t overcook.
When fish is flaky and cooked through, gently remove the rice, fish and vegetables to a large bowl. Top with the salsa and enjoy immediately.
Serves 1.
— Jessicarobyn Keyser
SALMON & LENTILS
1 4- to 6-ounce filet of salmon
Salt and freshly cracked black pepper
1 tablespoon good Dijon mustard
1 teaspoon of real maple syrup
A few sprigs of fresh dill (or a pinch of dried) 1 tablespoon butter 1 shallot, thinly sliced or minced
8-10 cherry or grape tomatoes, halved
1 cup green or black lentils
5 to 8 ounces fresh baby spinach
Fresh lemon, for serving Season the fish generously
with salt and pepper, then cover gently with the mustard and maple syrup. Top with the dill and set the fish aside to rest.
Melt the butter in your cooking vessel of choice, and add the shallots and tomatoes. Saute until the tomatoes are soft, 5-7 minutes. Add the lentils and a sprinkle of salt, saute in the flavored butter for 1 minute, then add water and cook per package instructions.
When lentils are tender, taste for seasoning and adjust salt as necessary. Then, carefully place the fish and the spinach on top of the legumes and return the lid to the pot. (If using an electric cooking appliance, leave it on the default warm setting; if using a stovetop, turn off the heat.)
Do not open the pot for 8 minutes. The residual heat is enough to delicately steam the fish and vegetables.
After 8 minutes, gently press on the fish with the back of a spoon: It should yield to gentle pressure and begin to flake apart. If not, return the lid and leave it for 2 minutes more. Don’t worry about the spinach; it won’t overcook!
When the fish is cooked through, carefully transfer everything to a bowl. Enjoy immediately, with a squeeze of lemon.
Serves 1.
— Jessicarobyn Keyser