Steamed Cod with Ginger and Scallions

171 Ratings
  • 5 28
  • 4 66
  • 3 47
  • 2 24
  • 1 6

This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.

Everyday Food, October 2004

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Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
total:
20 mins
Servings:
4
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Ingredients

Directions

  • In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.

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  • Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.

  • Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

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Reviews (18)

171 Ratings
  • 5 28
  • 4 66
  • 3 47
  • 2 24
  • 1 6
Martha Stewart Member
04/16/2018
Super easy. Family enjoyed it. Sauce is a little intense. Might try adding water or broth to it next time.
Martha Stewart Member
02/18/2017
I love seafood. I make it at least twice a week. Unfortunately, I have to say that I hated this recipe. It was WAY too much ginger. The flavor was way too overpowering. I couldn't even eat the fish.
Martha Stewart Member
06/10/2015
Thank Q Martha.... this recipe matches the taste and flavor of my favorite cod dish at Hibachi Grill !! It's so easy. Love it, love it, LOVE IT !!
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Martha Stewart Member
06/08/2012
I've made this with Cod and Tilapia and my family prefers the Tilapia. I served it on some creamy mashed potatoes with a side of grape tomatoes sauteed in olive oil and seasoned with salt and pepper. It looked great and was really delish!
Martha Stewart Member
12/08/2010
Oops, I meant wasabi paste..... not miso paste..... though that might work too;)
Martha Stewart Member
12/08/2010
Also very nice with pureed cauliflower. Cook the florets of one large cauliflower in boiling water until soft. Drain very well and place on a cookie sheet in a warm oven ( /- 120 degrees) for about 10 minutes to dry. Puree the florets in a food processor with one tsp miso paste (or more if you like) and about 2 tbs butter. Reheat on low fire, stirring often, and season with salt and white pepper. People are always very surprised to learn that there are no potatoes in this puree.
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Martha Stewart Member
12/08/2010
Also very nice with pureed cauliflower. Cook the florets of one large cauliflower in boiling water until soft. Drain very well and place on a cookie sheet in a warm oven ( /- 120 degrees) for about 10 minutes to dry. Puree the florets in a food processor with one tsp miso paste (or more if you like) and about 2 tbs butter. Reheat on low fire, stirring often, and season with salt and white pepper. People are always very surprised to learn that there are no potatoes in this puree.
Martha Stewart Member
12/08/2010
Steamed brown rice with broccolini stir-fried in dark sesame oil with one clove chopped garlic and 1 tsp chili paste (sambal oelek).
Martha Stewart Member
06/24/2010
any ideas what side dish to serve with this recipe?
Martha Stewart Member
05/03/2010
I don't eat meat so I made this with some breaded mock chicken patties that I first threw on the grill a few minutes to get them crispy. I also added some sliced serrano peppers at the beginning and sliced radishes at the end with the scallions. My man and I really liked the tangy flavor and the patties got a nice ginger coat on them. This was something really outside our usual. Very good!
Martha Stewart Member
04/29/2010
"Fatty" fish as in fish with alot of fat (such as salmon, tuna, sardines, mackerel, and trout) or thick even pieces?
Martha Stewart Member
04/29/2010
I buy a fatty fish at the fish market where they descale and gut it and sometimes chop it a couple of times if it is long. Then i take it to fave Asian eatery where they prepare it for me. I once brought the "wrong" type of fish and they asked that I always bring a fatty fish as it takes the seasonings and sauce better.
Martha Stewart Member
02/19/2010
This was good, although I'm not a huge fan of cod. The sauce was good, but the thinner pieces of my filet were chewy, so I'd recommend buying evenly-sized pieces.
Martha Stewart Member
01/13/2010
OK, I give up. This website is a pain in the butt to leave comments.
Martha Stewart Member
01/13/2010
Very easy
Martha Stewart Member
01/13/2010
Very easy
Martha Stewart Member
07/03/2009
I llike this recipe. It's simple, quick and tasty.
Martha Stewart Member
07/03/2009
I llike this recipe. It's simple, quick and tasty.
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