Steamed Cod Fish

Steamed cod fish with ginger and scallion is one of the most popular dish in China and the easiest seafood dish that everyone knows how to cook. The uses of only few ingredients helps bring out the sweetness of the cod fish while steaming preserves nutrients in fish to the utmost extent.

The preparation work for this dish, is incredibly simple.

First, place the cod fillet in a plate and marinate with salt and cooking wine (cooking wine helps to reduce the fishy smell) and let sit for about 10 minutes. Before transferring the plate in a steamer, sprinkle some sliced ginger and red chili pepper on top and you are done.

The chili pepper is total optional, I like to add a touch of spiciness to the dish because I am a fan of spicy food. Goji berries are a good substitute of the chili pepper, provides the dish with a pop of red.

I let the fillet steamed for about 5 minutes after the water starts to boil in the steamer. Depends on the thickness of the cod fish, the cooking time should be adjusted to make sure the fish is fully cooked yet still tender and juicy. 

A good rule of thumb is to steam the fish for about 10 minutes if is at least 1-inch or thicker. If your fillet is thinner than that, it’s best to reduce the cooking time by 2-3 minutes to avoid overcooking the fish.

After removing the fish from the steamer, I dressed the dish with a tablespoon of seasoned soy sauce for seafood and placed a handful of shredded scallion on top the fish. By pouring the sizzling hot oil over the scallion, it instantly awakens and released the fragrances of the ginger and onion. Your kitchen will be filled with a mouth-watering aroma.

This dish should be served immediately and enjoyed while hot. Although can be enjoyed year round, I like to make it in the winter especially. Pair this dish with vegetable and a bowl of hot soup, it’s my ideal healthy meal to help takes the chill off in a cold winter day.

Here is the recipe, if you like it, please leave a rating and share it with your friends!