This steamed cod with ginger and scallions is an easy, Asian-inspired weeknight dish made with cod that’s gently cooked in a simple yet flavorful sauce of rice vinegar, soy sauce, and ginger. Best of all, it’s on the table in just 15 minutes.
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
Why our testers loved this
Our testers loved that this recipe comes together quickly, yet is sophisticated enough to serve to guests.
Sofia Reino joined in with her comment, “Wow Wow Wow. This steamed cod is totally top restaurant quality! 5 ingredients, 15 minutes later, and a meal that will shock your guests.”
Notes on ingredients
- Low-sodium soy sauce–Avoid regular soy sauce, as it will make the dish overly salty. To make the recipe gluten-free, use tamari.
- Pacific cod--You can substitute any firm white fish, such as haddock or halibut.
How to make this recipe
- Combine the vinegar, soy sauce, and fresh ginger in a skillet. Season the fish and add it to the skillet. Bring the sauce to a boil.
- Cook the fish in the sauce until almost opaque. Thinly slice the scallions. Flip the fish, scatter the scallions over, and cook until opaque throughout.
- Transfer the fish to serving plates. Serve immediately.
What’s the best way to peel ginger?
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.
Can I make this with a whole fish?
Yes. Follow the recipe as written, using the whole fish instead of individual fillets. Depending on the thickness of your fish, you may need to adjust the cooking time slightly.
- To check for doneness, poke the fish with a fork or chopstick. It should flake easily and be opaque throughout.
- The leftover sauce in the skillet can be drizzled over the fish or accompanying rice, if desired.
- This recipe is suitable for a dairy-free diet. To make it gluten-free, use tamari instead of soy sauce.
More great cod recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Steamed Cod with Ginger and Scallions
- 3 tablespoons rice vinegar (optional)
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons finely grated peeled ginger
- Salt and freshly ground black pepper
- 4 skinless Pacific cod fillets
- 6 scallions
- In a large skillet with a tight-fitting lid, combine the vinegar, soy sauce, and ginger.
- Season both sides of the cod fillets with salt and pepper and place them in the skillet. Bring the liquid to a boil. Reduce the heat to a gentle simmer, cover, and cook, without turning, until the fish is almost but not quite opaque throughout, 6 to 8 minutes.
- Meanwhile, cut the green parts of the scallions into 3-inch lengths and then thinly slice each piece lengthwise into strips (reserve the white parts for another use).
- Carefully turn the fish, scatter the scallions over the top, cover, and cook until the cod is completely opaque throughout and the scallions are just wilted, about 2 minutes more.
- Gently shimmy a slotted metal spatula beneath the fillets and transfer to plates, leaving the aromatic cooking liquid in the skillet. Serve immediately.
- Checking for doneness–Poke the fish with a fork or chopstick. It should flake easily and be opaque throughout.
- Using the sauce–The leftover sauce in the skillet can be drizzled over the fish or accompanying rice, if desired.
- Dietary–This recipe is suitable for a dairy-free diet. To make it gluten-free, use tamari instead of soy sauce.
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.
Although the recipe states to leave the aromatic cooking liquid in the skillet, I spooned it over the fish and jasmine rice, which was a perfect accompaniment, 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.
Wow Wow Wow. This steamed cod is totally top restaurant quality! 5 ingredients, 15 minutes later, and a meal that will shock your guests.
And best of all, you can have all the prep work done ahead of time then all you need is less than 10 minutes to serve this dish. There is no way to go wrong.
I would make sure to add the rice vinegar to dilute the soy, or it can become easily too salty. I think this recipe would be beautiful with other types of fish.