Steamed Cod with Ginger and Scallions
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.
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.
Nutrition
Serving: 1portion | Calories: 155kcal | Carbohydrates: 2g | Protein: 31g | Fat: 1g | Saturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 73mg | Sodium: 383mg | Fiber: 1g | Sugar: 1g