Description
This Chinese Steamed Cod Fish with Ginger Scallion Sauce is light, delicate, and full of aromatic flavor. Tender cod fillets are steamed to perfection, then topped with sizzling scallion-ginger oil for a simple yet elegant dish.
Ingredients
Scale
- 1 lb cod fish fillets (boneless and skinless, about 1 inch thick)
- 1/2 teaspoon coarse sea salt
- 2 tablespoons coconut aminos or 1 tablespoon gluten-free tamari
- 2 teaspoons toasted sesame oil
- 1 tablespoon finely chopped fresh ginger
- 3 bulbs scallions, chopped
- 0.8 oz Fresno or serrano red chilies, seeds removed and finely chopped
- 4 tablespoons avocado oil
Instructions
- Set up a steamer or wok and bring the water to a gentle boil.
- Pat cod fillets dry and sprinkle with sea salt. Let sit for 5 minutes.
- Place fish on a heatproof plate, drizzle with coconut aminos and sesame oil, and top with half the ginger and scallions.
- Steam for 8–10 minutes, depending on thickness, until the fish flakes easily with a fork.
- While the fish steams, heat avocado oil in a small saucepan over medium heat. Add remaining ginger, scallions, and red chilies. Cook for 1–2 minutes until fragrant but not browned.
- Carefully remove the steamed fish and pour the hot aromatic oil over the top—it should sizzle slightly.
- Spoon any extra sauce from the plate over the fish and serve immediately with rice or steamed greens.
Notes
- Cod can be replaced with halibut, snapper, or sea bass.
- For extra fragrance, drizzle a few drops of sesame oil before serving.
- Use fresh scallions for the best aroma and flavor.
- Do not oversteam the fish—it cooks quickly.
Nutrition
- Serving Size: 1 fillet
- Calories: 280
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 75mg