Recipe: Steamed Black Cod With Sweet Potatoes And Dried Shrimp
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 2 small purple sweet potatoe
  • 8 large curly kale leaves
  • 8 large lacinato kale leaves
  • 12 ounces black cod, skin removed and cut into 4 pieces
  • Kosher salt, to taste
  • 2 teaspoons minced garlic
  • 4-inch piece of ginger, peeled and julienned (about 4 tablespoons)
  • 4 tablespoons shredded nori, for garnish
Directions
  1. Place the sweet potatoes in a medium saucepan and cover with cold water by 2 inches. Bring to a boil, then reduce heat to medium and simmer until the potatoes are fork tender, 6 to 8 minutes, depending on their size. Drain and set aside until cool enough to handle.
  2. Peel the potatoes and cut into ¼-inch round pieces, or half moons if they are large, and set aside.
  3. Arrange 2 pieces of the curly kale leaves flat onto a work surface so that the leaves are overlapping each other to form an X. Place 1 piece of the lacinato kale horizontally on top of the curly kale, with the leaf in the center and the stem pointing out. Repeat with a second lacinato kale leaf, overlapping in the center and the stem pointing out directly across the opposite side.
  4. Working with 1 piece of fish at a time, season both sides of the fish with salt and place on top of the lacinato kale leaves, along with 3 pieces of potato. Sprinkle ½ teaspoon of the garlic, 1 tablespoon of the ginger and 1 teaspoon of the dried shrimp on and around the potatoes and fish. Season with more salt.
  5. Gather the tops and bottoms of the lacinato kale up into a tepee shape. Do the same with the outer layer of curly kale leaves to create a bundle and to enclose the fish. Using butcher's twine, tie the top of the bundle together into a canopy to secure. Repeat with remaining kale leaves and fish.
  6. Add water to a large pot fitted with a steamer basket to a depth of 3 inches. The basket should sit at least 2 inches above the water.
  7. Place the assembled kale bundles onto the steaming rack in a single layer and cook, covered until the fish is cooked through, 8 to 9 minutes. Remove the kale bundles from the pot and serve immediately with a garnish of nori.