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1 small clove Garlic, minced
1 tsp Minced Ginger
2 6oz pieces Cod, thawed
2 Tbsp Soy Sauce
2 tsp Sesame Seeds
3 Tbsp Rice Wine Vinegar
¼ cup Sesame Oil
½ bunch Scallions, sliced thinly
Combine vinegar, soy sauce, ginger, and garlic in a high-top skillet with a lid. Pat fish dry and season both sides with sea salt. Place fish in pan and bring to simmer over medium-low heat. Cover and steam 3-5 minutes, until fish turns opaque.
Meanwhile, in separate small saucepan, heat sesame oil. Add scallions and sesame seeds and cook until scallions turn golden. Remove from heat. Plate fish; pour remaining liquid on top and drizzle with scallion sesame mixture.
