Steamed fish is a healthful and quick-cooking dinner option. Adding a few aromatics to the steaming liquid enhances the taste of the fish without using any butter or oil. Haddock, halibut, or other firm-fleshed white fish can be used in place of the cod.–Editors of Everyday Food
LC Goofy for Ginger Note
When a recipe calls for peeled ginger, rather than struggle over the knobby surface with a paring knife or a vegetable peeler, try what the editors of Everyday Cooking suggest, which is to reach for a spoon. Holding the ginger steady with one hand, they suggest, scrape the spoon toward you in short strokes. When you reach an especially tight crevice, you may just need to slice off the knobby portion of ginger to make for smooth scraping.
Steamed Cod with Ginger and Scallions
- Quick Glance
- 15 M
- 15 M
- Serves 4
IngredientsEmail Grocery List
Recipe Testers Reviews
My favorite Pan-Asian restaurant has this dish on the menu but uses a whole fish rather than the fillet. While this recipe gives you a restaurant-quality dish, it's very easy to make as a home chef. The prep is very quick, as is the cooking time. I served it with jasmine rice, which was a perfect accompaniment. Although the recipe states to leave the aromatic cooking liquid in the skillet, I spooned it over the fish and the rice, and it made a nice, flavorful sauce. I think a whole bass or snapper would be another good option for this recipe, along with the other firm-fleshed fillets suggested in place of the cod.