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
Ingredients
- 3 tablespoons rice vinegar (optional)
- 2 tablespoons soy sauce
- 2 tablespoons finely grated peeled ginger
- 4 (1 1/2 pounds) skinless Pacific cod fillets
- 6 scallions
Directions
- 1. 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 until the fish is almost but not quite opaque throughout, 6 to 8 minutes.
- 2. 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 fish 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 individual plates, leaving the aromatic cooking liquid in the skillet. Serve immediately.
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.
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Really not necessary to peel ginger, it has a very thin skin. I keep mine in the freezer and just grate as much as need without peeling.
Thanks, Jude. Yup, young ginger does have a blissfully tender, thin, barely there skin. Although those of us stuck with markets that don’t get the uber fresh stuff are cursed with ginger that has a somewhat thicker, not-so-pliable skin that could mar a delicate dish, even if grated. But again, a swell tip for young ginger, thanks so much.
This recipe is delightful and highly recommended. The flavors are subtle but completely permeate the cod. Steaming helps the cod flesh retain moisture (if you’ve ever had the misfortune to sample overcooked cod you’ll know how tragic it can be).
We served this as part of a dinner with fish head soup, choy sum, and steamed rice. Perfection!