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Ginger-Scallion Steamed Cod
Rubbing the fillets with a seasoning paste of ginger, cilantro, scallions and soy produced deep flavor in this neutral fish. After steaming, we sprinkled the fillets with sliced scallions and serrano chili, then drizzled them with hot oil to bring out the flavors and aroma. Haddock and halibut—or any firm, thick white fish fillets—also worked. Because fillets vary in thickness, a general guide is to steam them for about 8 minutes per 1-inch thickness.
4
Servings
Tip
Don’t let the steaming water reach a boil. Gentle simmering water cooks the fish slowly and evenly, helping it stay moist.
45 minutes
Ingredients
-
3
tablespoons chopped fresh cilantro leaves, plus ¼ cup whole leaves, divided
-
6
scallions, 3 minced and 3 thinly sliced on bias, divided
Directions
-
01In a wide, shallow bowl, stir together the chopped cilantro, minced scallions, ginger, 2 tablespoons of the soy sauce and 1 tablespoon of the grapeseed oil. Add the fish and coat on all sides. Let stand at room temperature for 10 minutes.
Reviews
June 20, 2025
Delicious and healthy
I followed the recipe. It was easy to make and delicious. Will make again.
December 5, 2023
perfection
I had never cooked fish this way and I think it's perfect. The cabbage that was used to steam the fish is also tasty!
August 16, 2022
Delicious and extremely easy - great for weeknights
We love this dish and try to get it on the menu about once a month. Its so easy and with the cabbage, a great salad type meal for summer. So light, fresh and quick while still being packed with flavor. Plates are always clean at the end of the meal.
After marinating, I wrapped individual filets in parchment and baked for 10 minutes at 400. So simple and it comes out perfectly! I did not use the cabbage. Served alongside the Chili Noodles and stir fried broccoli using some of the leftover sauce, sesame seeds, etc from the noodles. One of my favorite meals when having guests for dinner.
Tried this last night - it was excellent - bold flavors that complemented each other and the fish. Loved the sliced cabbage and sauce. We cook Chinese dishes often and used our wok and a bamboo steamer basket adding some scallion and ginger to the water but kept everything else the same including using the cabbage leaves as an underlayer. The serranos add great flavor and can just be removed before eating if too spicy. Use the cod loins if you can and save the rest of the fillet for chowder or fish tacos :).
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2020-03-01 Made with Corvina (kinda like a cross between bass & monkfish). Delicious. Skipped the cabbage and used scallions to line the bottom of the bamboo steamer in the aluminum thin pot. The serranos were a little too hot for the kids. Make them an optional topping. Sauce great on the fish and rice.