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Microwave Ginger-Scallion Black Cod, a Chinese cantonese dish

Microwave Ginger-Scallion Black Cod

微波葱姜黑鳕鱼 · cantonese cuisine · Modern Cantonese-inspired home cooking

20 min total8 min cooking4 stepsdelicatesavoryginger-scallion

This modern Cantonese-inspired method gently microwaves black cod with ginger and scallion, then finishes it with soy, sesame oil, fresh aromatics, and sizzling peanut oil.

Chef Chopzen's profile photoChef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.

Key failure points

  • If The fish is dry and leaking large amounts of white protein.: Check at 3.5 minutes and stop as soon as the center reaches 63°C and flakes easily.

Nutrition & allergens

No supported allergens detected from surveyed ingredients.

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (2 servings)

Energy (kcal)
Unknown
Protein (g)
40.2
Fat (g)
2.1
Carbs (g)
Unknown
Sodium (mg)
Unknown

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • Black cod fillet ingredient identification photo

    Black cod fillet黑鳕鱼柳

    31.75 oz — skin-on, divided into two pieces

  • Green onion ingredient identification photo

    Green onion小葱

    2.47 oz — 25 g whites and 10 g greens, finely shredded

  • Fresh ginger ingredient identification photo

    ginger姜

    0.92 oz — peeled and finely shredded, divided

  • Shaoxing wine ingredient identification photo

    shaoxing wine料酒

    0.04 cup

  • Light soy sauce ingredient identification photo

    light soy sauce生抽

    0.21 cup

  • Sesame oil ingredient identification photo

    sesame oil香油

    0.02 cup

  • Peanut oil ingredient identification photo

    peanut oil花生油

    0.42 cup

Techniques you'll use

  • Steaming ↗

    Cook with moist vapor for tender, clean-tasting results.

Steps

  1. 1

    Step 15 min

    Place each fillet skin-side down in a vented microwave-safe steam pouch on a plate. Divide the scallion whites, 10 g ginger, and Shaoxing wine between them.

    ✅ Done when: The aromatics cover the fish and each pouch is vented according to its directions.

    Watch out: Do not use an ordinary sealed plastic bag in the microwave.

  2. 2

    Step 25 min

    High heatSteaming ↗

    Microwave at 800 watts for 3.5 to 5 minutes, checking at the early end. Remove the pouches carefully when the fish is opaque, flakes easily, and reaches 63°C.

    ✅ Done when: The center reaches 63°C and separates easily with a fork.

    Watch out: Open each pouch away from your face because trapped steam can burn.

    If The fish is dry and leaking large amounts of white protein.:

    Check at 3.5 minutes and stop as soon as the center reaches 63°C and flakes easily.

  3. 3

    Step 32 min

    Off heat

    Discard the cooked aromatics and transfer the fish to plates. Mix the soy sauce and sesame oil and spoon it evenly over both fillets.

    ✅ Done when: The dressing is evenly distributed without flooding the plates.

    Watch out: Handle the tender fillets with a wide spatula.

  4. 4

    Step 43 min

    High heat

    Top with the scallion greens and remaining ginger. Heat the peanut oil to 190°C and pour it evenly over the aromatics; serve immediately.

    ✅ Done when: The aromatics sizzle instantly and smell fragrant.

    Watch out: Dry the aromatics and pour the hot oil away from hands and faces.