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No-Fuss Steamed Cod
This dish offers a simple yet delicious way to enjoy tender cod with a savory flavor profile created by the scallion ginger cooking wine and steamed fish soy sauce. The fish remains moist and flaky while the light aroma from the scallions adds a delightful freshness to every bite. It is a perfect quick meal […]
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for No-Fuss Steamed Cod
| Ingredient | Amount |
|---|---|
| Cod fillet | 250g |
| Scallion-ginger cooking wine | To taste |
| Salt | 1 tbsp |
| Steamed fish soy sauce | 2 tbsp |
| Cooking oil | 2 tbsp |
- Cod fillet250g
- Scallion-ginger cooking wineTo taste
- Salt1 tbsp
- Steamed fish soy sauce2 tbsp
- Cooking oil2 tbsp
Cooking StepsHow to cook No-Fuss Steamed Cod step by step
-
Step 1Thaw the cod at room temperature. Crush some scallion whites, slice ginger, and mix 1 tbsp cooking wine and 1 tbsp salt into a bowl of water. Soak the cod in this mixture for 20 minutes.
-
Step 2Line the bottom of a plate with a few slices of ginger, then place the soaked cod on top. Steam over boiling water with the lid on over high heat for 6–8 minutes. After steaming, tilt the plate slightly — the released juices will naturally run off, saving you from burning your hands taking it out.
-
Step 3Remove from the steamer, scatter shredded scallions on top, drizzle steamed fish soy sauce around the edge of the plate. Heat oil in a pan until smoking, then pour 2 tbsp of hot oil over the fish and scallions.
No-Fuss Steamed Cod
This dish offers a simple yet delicious way to enjoy tender cod with a savory flavor profile created by the scallion ginger cooking wine and steamed fish soy sauce. The fish remains moist and flaky while the light aroma from the scallions adds a delightful freshness to every bite. It is a perfect quick meal […]
Ingredients
- 250g Cod fillet
- To taste Scallion-ginger cooking wine
- 1 tbsp Salt
- 2 tbsp Steamed fish soy sauce
- 2 tbsp Cooking oil
Instructions
-
Thaw the cod at room temperature. Crush some scallion whites, slice ginger, and mix 1 tbsp cooking wine and 1 tbsp salt into a bowl of water. Soak the cod in this mixture for 20 minutes.
-
Line the bottom of a plate with a few slices of ginger, then place the soaked cod on top. Steam over boiling water with the lid on over high heat for 6–8 minutes. After steaming, tilt the plate slightly — the released juices will naturally run off, saving you from burning your hands taking it out.
-
Remove from the steamer, scatter shredded scallions on top, drizzle steamed fish soy sauce around the edge of the plate. Heat oil in a pan until smoking, then pour 2 tbsp of hot oil over the fish and scallions.
