Steamed Cod Fish

A white plate containing steamed white cod fish, garnish with green onions, red chillies, and ginger slices and brown colour seasoning sauce.

5 from 1 vote

Comforting, easy steamed cod fish Chinese style recipe, made with succulent cod fish fillets, fresh ginger, spring onions, and savoury seasoning sauce. Serve it with simple plain rice. Restaurant-quality steamed cod with minimum ingredients but full of flavour!

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 341kcal

Author: Khin

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

US Customary - Metric

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.

Nutrition