We make this Steamed Cod Fish recipe on days when we don’t feel like eating anything heavy, but still want something warm, nourishing, and comforting. Succulent cod fish fillets steamed to perfection, loaded with ginger, spring onions and savoury seasoning sauce.
This is the recipe for those who love Chinese restaurant-quality steamed fish but want minimal effort. This steamed cod recipe is a gentle, low-key, simple food that lets the ingredients speak for themselves.
Fish is a classic dish in many Chinese New Year Recipes, often served whole to symbolise abundance and good fortune. For smaller gatherings, this steamed cod recipe is a lovely alternative to the Whole Steamed Fish, keeping the same flavours without the extra fuss.
Family Favourite Steamed Cod
In our Asian households, steamed cod is often at our family dinners and gatherings.
This was one of those dishes my dad would make for us whenever we had fresh fish fillets. He never made a big deal out of it. The steamer would be on, and within minutes, dinner would be ready. When the fish is fresh, you don’t need much else.
This is my favourite kind of fish dish to eat with rice, while chatting about your day with family.
If you like comforting steamed dishes like us , you might also enjoy our Chinese Cabbage Rolls recipe, loaded with juicy chicken and vegetable fillings.
Ingredients You’ll Need
- Cod fish fillets
- Fresh ginger, julienned
- Spring onions, thinly sliced
- Shaoxing cooking rice wine
- Light soy sauce (or regular soy sauce)
- Brown sugar
- Sesame oil
- Neutral oil with a high smoke point
- Red chilli (optional)
Khin’s Cod Steaming Tips
- Don’t oversteam as cod cooks faster than you think! Keep an eye on it and stop when it’s just opaque and flaky. You want it tender and delicate, never dry.
- When you’re steaming cod, the first thing I always do is pat the fish dry. It helps cook evenly and keeps the plate from becoming too watery.
- And never skimp on aromatics. Fresh ginger and spring onions really bring flavour to the dish. The more ginger, the better!
- Do not skip Shaoxing wine, as a little splash of Shaoxing wine goes a long way. It brings out the natural sweetness of the fish and takes away any fishy smell. ( If you don't use cooking wine, add a splash of lemon juice or some lemon slices. )
How to Make Steamed Cod Fish
- Prepare the Fish and Aromatics: Start by patting the cod fillets dry. This helps the fish steam properly and prevents excess water on the plate.
Scatter a few slices of ginger onto a heatproof plate, then lay the fish fillets on top. Pour the Shaoxing wine over the fish. Add more ginger strips on top.
- Steam the Cod Fish: Place the plate in the steamer and bring the water to a boil. Cover and steam on high heat for about 8-10 minutes.
- Prepare Sauce and Fresh Toppings: While the fish is steaming, mix together the soy sauce, brown sugar, and a drizzle of sesame oil in a small bowl.
Once the fish is cooked, carefully remove it from the steamer. Discard the steamed fish water and ginger strips from the plate. (Or carefully transfer the steamed fish to another serving plate.)
Pour the soy sauce mixture evenly over the fish. Arrange the remaining julienned ginger, spring onions, and red chilli slices on top of the fish.
- Finish with Hot Oil: Heat the neutral oil in a small pan or a large ladle until it’s very hot, almost smoking. Gently pour the hot oil over the ginger and spring onions, then over the fish.
How We Like to Serve It
This dish is best served immediately, while it’s still hot and fragrant. We always eat it with plain steamed rice, which soaks up all that delicious sauce.
For a complete yet balanced meal, serve it with light soups like Egg Drop Soup and simple sides such as a Chicken and Green Bean Stir Fry or Garlic Green Bean Stir Fry, which pair beautifully without overpowering the fish.
To round out the table, add a few easy appetisers like Vegetable Spring Rolls, Rice Paper Dumplings, or Cucumber Salad for a full-course Chinese-style dinner at home.
Most asked questions
Why discard the steamed fish water?
Discarding the steamed fish water helps remove any remaining fishy smell and excess moisture that can make the sauce watery.
Why do you add hot oil at the end?
Pouring sizzling hot oil over the ginger and spring onions releases their aroma instantly, giving the dish a fresh, fragrant finish.
Can I use other types of fish?
Yes, definitely! Any mild, flaky fish like sea bass, snapper, or haddock works well. You just need to adjust steaming time based on the thickness of the fillets.
More Tasty Fish Recipes
From our family favourite Salt and Pepper Fish Chinese to Sweet and Sour Fish find more tasty fish recipes here:
Tried this Recipe?
If you’ve tried out and enjoyed this steamed cod recipe, drop a comment below, leave a ⭐ rating, and let me know your own twist.
For more delicious recipes and kitchen inspiration, follow me on Facebook, Instagram, YouTube, TikTok, and Pinterest.
📖 Recipe
Steamed Cod Fish
Equipment
- 1 Large steamer Or large pot to steam
Ingredients
- 350 grams Cod fish fillets About 12 oz
- 2 inch Ginger Half julienned and half thin slices
- 1-2 Spring onion Scallions, cut into 2" thin strips
- 2-3 tbsp Cooking oil Neutral flavour high smoke point oil
- 1 tbsp Shaoxing wine
- 2 tbsp Light soy sauce or all-purpose soy sauce
- ½ tsp Brown sugar or white sugar
- 1 tsp Sesame oil
- 3 Red chilli cut thin slices, optional
Instructions
Prepare the Fish and Aromatics
- Start by patting the cod fillets dry. This helps the fish steam properly and prevents excess water on the plate.
- Scatter a few slices of ginger onto a heatproof plate, then lay the fish fillets on top. Pour the Shaoxing wine over the fish. Add more ginger strips on top.
Steam the Cod
- Place the plate in the steamer and bring the water to a boil. Cover and steam on high heat for about 8-10 minutes.
Prepare Sauce and Fresh Toppings
- While the fish is steaming, mix together the soy sauce, brown sugar, and a drizzle of sesame oil in a small bowl.
- Once the fish is cooked, carefully remove it from the steamer. Discard the steamed fish water and ginger strips from the plate. ( Or you can carefully transfer the steamed fish to another serving plate. )
- Slowly pour the soy sauce mixture evenly over the fish. Arrange the remaining julienned ginger, spring onions, and red chilli slices on top of the fish.
Finish with Hot Oil
- Heat the neutral oil in a small pan or a large ladle until it’s very hot, almost smoking.
- Gently pour the hot oil over the ginger and spring onions, then over the fish.
Notes
- This dish is best served immediately, while it’s still hot and fragrant. Serve it with plain steamed rice.
- Don’t oversteam as cod cooks faster than you think!
- Steaming time depends on the thickness of the fish fillet. The fish is ready when it turns opaque and flakes easily.
Vicki says
This was fabulous, the ginger really permeated the fish and was so tasty, and only got better being finished off with the other aromatics, sauce & oil. I just need to sort out my steaming arrangements for next time, as will definitely will be repeated. Highly recommend.
Khin says
So glad that you tried it out and enjoyed it, Vicki. Thanks for sharing your feedback.
Gallagher says
I tried it. It was so easy to prepare. Whole family loved it.
Thanks