Steamed fish is a quick, easy, and healthy dinner. By tucking some fragrant aromatics into the liquid around the fish amps up the flavor of the dish with the use of butter or oil.
Don’t have cod? Fret not. Haddock, halibut, or other firm-fleshed white fish work beautifully.
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! Five ingredients plus 15 minutes, and you have a meal that will shock your guests.”
Notes on Ingredients
- Low-sodium soy sauce–Avoid regular soy sauce, as it’ll 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.
Step-by-Step Instructions
- 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.
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Common Questions
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.
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.
Steamed or boiled rice and some roasted broccoli or stir-fried spinach would make excellent accompaniments.
Pro Tips
- 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.
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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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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! Five ingredients plus 15 minutes, and you have 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’s no way to go wrong.
I’d make sure to add the rice vinegar to dilute the soy, or it can easily become too salty. I think this recipe would be beautiful with other types of firm-fleshed fish.
Quick, easy, and delicious! Rice vinegar should not be optional, in my opinion. And I would add (because I’m Japanese) a little bit of sake (Japanese rice wine) to the sauce mix. Worked well with jasmine rice.
I’m so glad you enjoyed it, Kat and thanks for the suggestions!
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!