Steamed Cod Fish
Steamed cod fish is a dish made by gently cooking cod (a mild, flaky white fish) using steam rather than direct heat like frying or baking. Steaming helps preserve the fish’s delicate texture and natural sweetness while keeping it moist and tender.It’s often prepared by placing seasoned cod fillets over simmering water or in a steamer basket, sometimes alongside aromatics such as ginger, garlic, scallions, soy sauce, or herbs. Because steaming is such a gentle cooking method, it’s popular in many cuisines—Chinese steamed cod in soy-ginger sauce, for instance, or Mediterranean-style cod with olive oil and lemon.
Click below the individual ingredient link to shop on Amazon.
As an Amazon Associate, we may earn commissions from qualifying purchases.
As an Amazon Associate, we may earn commissions from qualifying purchases.
Ingredients
- 4 fillets cod fillets about 6 oz / 170 g each, skinless and boneless
- 1 inch piece fresh ginger peeled and julienned
- 3 cloves garlic thinly sliced
- 3 stalks scallions (spring onions), cut into 2-inch pieces
- 2 tablespoons light soy sauce
- 1 tablespoon rice wine (or dry sherry) — optional
- 1 teaspoon sesame oil
- 1½ tablespoons peanut oil or vegetable oil
- Salt and white pepper to taste
- Lemon wedges or lime wedges, for serving (optional)
Instructions
Instructions
- Rinse the cod fillets and pat them dry with paper towels. Lightly sprinkle both sides with salt and white pepper.
- Bring about 2 inches of water to a boil in a steamer pot or large wok fitted with a steaming rack. Make sure the water doesn’t touch the bottom of the plate you’ll use for the fish.
- Place cod fillets on a heatproof plate that fits into your steamer. Scatter half of the ginger and scallions over the fish. Drizzle soy sauce and rice wine (if using) over the top.
- Cover and steam over medium-high heat for 7–10 minutes, depending on thickness—until the fish flakes easily with a fork.
- While the fish steams, heat vegetable oil in a small pan until very hot. When the fish is done, carefully remove the plate from the steamer.
- Scatter the remaining ginger, scallions, and garlic on top of the cooked fish. Immediately pour the hot oil over them—it will sizzle and release wonderful aroma. Drizzle sesame oil to finish.
- Spoon the sauce from the plate over the fish and serve immediately, with steamed rice and some lightly cooked vegetables on the side.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 212kcal (11%)Carbohydrates: 2g (1%)Protein: 32g (64%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 73mg (24%)Sodium: 597mg (26%)Potassium: 759mg (22%)Fiber: 0.4g (2%)Sugar: 0.4gVitamin A: 158IU (3%)Vitamin C: 4mg (5%)Calcium: 40mg (4%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Promotions
Kitchenware
Map Recipe