Chinese Steamed Cod Fish with Ginger Scallion Sauce

Delicate, tender, and bursting with fresh aromatic flavor, this Chinese Steamed Cod Fish with Ginger Scallion Sauce is the definition of elegant simplicity. The fish is perfectly steamed until it flakes effortlessly, then drenched in a fragrant hot oil infused with scallions, ginger, and red chilies. Each bite melts in your mouth, light yet deeply satisfying, making it an easy favorite for weeknight dinners or special occasions alike.

Behind the Recipe

This dish brings back memories of family dinners where the table was filled with comforting aromas of steamed fish and sizzling oil. My grandmother used to say that the key to perfect steamed fish is balance—the natural sweetness of the fish paired with the sharpness of ginger and the richness of sesame oil. Over the years, this recipe became one of my go-tos whenever I crave something nourishing but refined. It’s proof that the simplest ingredients can create the most exquisite dishes.

Recipe Origin or Trivia

Steamed fish is a cornerstone of Chinese cuisine, especially in Cantonese cooking, where freshness and balance are prized above all. Traditionally served whole for celebrations, it symbolizes abundance and prosperity. This version, made with cod fillets, keeps the same soulful flavors while making it accessible for everyday cooking. The ginger-scallion oil is a signature condiment in Chinese kitchens—bold, fragrant, and capable of transforming any simple dish into something restaurant-worthy.

Why You’ll Love Chinese Steamed Cod Fish with Ginger Scallion Sauce

Here’s what makes this dish truly special:

Versatile: Works beautifully with any white fish like halibut, snapper, or sea bass.

Budget-Friendly: Simple ingredients that make an impressive meal.

Quick and Easy: Ready in under 25 minutes from start to finish.

Customizable: Adjust the spice level or oil type to your liking.

Crowd-Pleasing: Elegant presentation that always looks like fine dining.

Make-Ahead Friendly: The sauce can be made in advance and reheated in seconds.

Great for Leftovers: Flakes beautifully into rice or noodles for the next day.

Chef’s Pro Tips for Perfect Results

To make your steamed cod turn out just right every time, remember these tips:

1. Use Fresh Cod: The fresher the fish, the cleaner and sweeter the flavor.
2. Pat Fish Dry: This ensures even cooking and helps the sauce cling better.
3. Don’t Oversteam: Cod cooks quickly—check for flakiness at the 8–10 minute mark.
4. Pour Hot Oil Last: Heating the oil separately and pouring it over the fish brings out the aroma of the scallions and ginger.
5. Serve Immediately: This dish shines when served hot, right after the oil hits the fish.

Kitchen Tools You’ll Need

You don’t need fancy tools, just the essentials:

Steamer or Wok with Lid: For gently cooking the fish.
Heatproof Plate: To hold the fillets inside the steamer.
Small Saucepan: For heating the oil and sauce ingredients.
Tongs or Spatula: To lift the cooked fish carefully.
Kitchen Towels: To handle hot lids safely.

Ingredients in Chinese Steamed Cod Fish with Ginger Scallion Sauce

Every element here has a purpose, creating harmony and depth in every bite.

1. Cod Fish Fillets: 1 lb boneless, skinless, about 1 inch thick. Mild and buttery, perfect for steaming.
2. Coarse Sea Salt: ½ teaspoon. Brings out the natural sweetness of the fish.
3. Coconut Aminos or Tamari: 2 tablespoons (or 1 tablespoon tamari). Adds umami and a subtle caramel note.
4. Toasted Sesame Oil: 2 teaspoons. Provides nutty richness and aroma.
5. Fresh Ginger: 1 tablespoon finely chopped. Bright, spicy, and refreshing.
6. Scallions: 3 bulbs, chopped. The signature element for fragrance and texture.
7. Fresno or Serrano Red Chilies: 0.8 oz, seeds removed, finely chopped. Adds gentle heat and color.
8. Avocado Oil: 4 tablespoons. Neutral oil that carries the heat for infusing the sauce.

Ingredient Substitutions

Cod Fish: Try halibut, haddock, or snapper.
Coconut Aminos: Soy sauce works if gluten isn’t a concern.
Avocado Oil: Substitute with grapeseed or canola oil.
Fresno Chilies: Red jalapeños or Thai chilies also work.
Sesame Oil: Peanut oil can give a slightly nuttier flavor.

Ingredient Spotlight

Ginger: More than just a spice, ginger adds a subtle heat that cuts through the richness of the oil, keeping the dish vibrant and light.
Scallions: When heated by hot oil, scallions release their natural sweetness and perfume, giving this sauce its signature aroma.

Instructions for Making Chinese Steamed Cod Fish with Ginger Scallion Sauce

Here’s the easy, step-by-step process for this classic dish:

1. Preheat Your Equipment:
   Set up your steamer or wok with water and bring it to a gentle boil. Line your steaming plate with parchment if desired.
2. Combine Ingredients:
   Pat the cod fillets dry with paper towels. Sprinkle with sea salt and let them sit for 5 minutes while the steamer heats.
3. Prepare Your Cooking Vessel:
   Place the fish on a heatproof plate, drizzle with coconut aminos and sesame oil. Sprinkle half the ginger and scallions over the fish.
4. Assemble the Dish:
   Place the plate in the steamer. Cover and steam for 8–10 minutes, depending on thickness, until the fish flakes easily with a fork.
5. Cook to Perfection:
   While the fish steams, heat avocado oil in a small saucepan over medium heat. Add the remaining ginger, scallions, and chilies. Cook for 1–2 minutes until fragrant but not browned.
6. Finishing Touches:
   Carefully remove the fish from the steamer. Pour the hot aromatic oil over the fish—it should sizzle beautifully. Spoon any extra sauce from the plate over the top.
7. Serve and Enjoy:
   Serve immediately with steamed rice or jasmine rice to soak up all the savory juices.

Texture & Flavor Secrets

The magic lies in contrast—the fish is moist and buttery, while the sizzling oil sauce adds crunch and fragrance. The ginger provides warmth, the chilies add gentle heat, and the scallions deliver brightness. It’s a balance of delicate and bold, soft and sizzling.

Cooking Tips & Tricks

• Use a thin fish fillet for faster, even steaming.
• For extra flavor, add a few drops of sesame oil right before serving.
• Always heat oil until shimmering, not smoking.
• Serve over rice or steamed greens for a complete meal.

What to Avoid

Avoid these pitfalls for the best results:

• Oversteaming: Makes the fish dry and chewy.
• Cold Oil: It won’t properly infuse the aromatics.
• Old Scallions: Use fresh for the best fragrance.
• Too much salt: Cod is delicate—keep seasoning light.

Nutrition Facts

Servings: 2
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can prepare the ginger-scallion sauce up to 2 days ahead and store it in the fridge. Gently reheat before serving. Steamed fish is best enjoyed fresh, but leftovers can be flaked and used in rice bowls or stir-fries within 1 day.

How to Serve Chinese Steamed Cod Fish with Ginger Scallion Sauce

Serve on a white platter to highlight the vibrant sauce. Pair it with steamed jasmine rice, stir-fried bok choy, or sautéed snow peas. A sprinkle of sesame seeds or microgreens adds an elegant finishing touch.

Creative Leftover Transformations

• Rice Bowl: Flake the leftover fish over rice with extra sauce.
• Lettuce Wraps: Use as a light, protein-packed filling.
• Noodle Stir-Fry: Toss flakes of fish into noodles with veggies and soy sauce.

Additional Tips

• Use a digital thermometer for precise cooking—fish is done at 145°F.
• Garnish with thin lime slices for added color.
• Try serving in individual plates for a restaurant-style presentation.

Make It a Showstopper

Drizzle a few extra drops of sesame oil right before serving and garnish with extra chili slices. Serve with chopsticks and a small bowl of rice for a stunning minimalist presentation.

Variations to Try

• Garlic Lover’s Version: Add thinly sliced garlic to the oil.
• Soy-Ginger Sauce: Replace coconut aminos with light soy and a splash of rice wine.
• Spicy Twist: Add crushed chili oil for extra heat.
• Citrus Touch: Add a squeeze of lemon or yuzu for brightness.
• Asian Fusion: Swap cod for halibut or sea bass.

FAQ’s

Q1: Can I use frozen cod?
A1: Yes, just thaw completely and pat dry before steaming.

Q2: What if I don’t have a steamer?
A2: Place a plate on a rack inside a large pot with water and cover tightly.

Q3: Can I use other fish?
A3: Halibut, tilapia, or snapper are great alternatives.

Q4: How do I know when the fish is done?
A4: It should flake easily with a fork and appear opaque.

Q5: Can I make the sauce in advance?
A5: Yes, just reheat it gently before pouring over the fish.

Q6: Can I skip the chilies?
A6: Absolutely—omit or replace with bell peppers for color.

Q7: Is sesame oil necessary?
A7: It adds flavor, but you can skip it if avoiding strong oils.

Q8: What’s the best oil for heating?
A8: Use neutral high-heat oils like avocado or grapeseed.

Q9: Can I double the recipe?
A9: Yes, just steam in batches to avoid overcrowding.

Q10: Is this dish gluten-free?
A10: Yes, as long as you use coconut aminos or gluten-free tamari.

Conclusion

Chinese Steamed Cod Fish with Ginger Scallion Sauce is elegance made simple. Light, flavorful, and aromatic, it’s a dish that soothes and satisfies without effort. Whether you’re cooking for yourself or impressing guests, trust me—once you taste that fragrant sizzling oil over tender fish, you’ll be hooked for life.

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