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Steamed Cod with Ginger and Scallions

Name: Steamed Cod with Ginger and Scallions
Prep time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 skinless cod fillets, (6 to 8 ounces each); 3 tablespoons rice vinegar; 2 tablespoons soy sauce; 2 tablespoons finely grated, peeled fresh ginger; Coarse salt and ground pepper; 6 scallions, green parts cut into 3-inch lengths

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

Source: Everyday Food, October 2004

20 mins 10 mins 4

Total Time Prep Servings

Ingredients

4 skinless cod fillets, (6 to 8 ounces each)
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons finely grated, peeled fresh ginger
Coarse salt and ground pepper
6 scallions, green parts cut into 3-inch lengths

Directions

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

171

How would you rate this recipe?

171

ALR8491790DW

16 APR, 2018

Super easy. Family enjoyed it. Sauce is a little intense. Might try adding water or broth to it next time.
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serenaoceana7

18 FEB, 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.
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diane_101

10 JUN, 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 !!
Reply
LindyS

8 JUN, 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!
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Jvh020

8 DEC, 2010

Oops, I meant wasabi paste..... not miso paste..... though that might work too;)
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Jvh020

8 DEC, 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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Jvh020

8 DEC, 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.
Reply
Jvh020

8 DEC, 2010

Steamed brown rice with broccolini stir-fried in dark sesame oil with one clove chopped garlic and 1 tsp chili paste (sambal oelek).
Reply
thisbetterbeagoodoone

24 JUN, 2010

any ideas what side dish to serve with this recipe?
Reply
MS10960963

3 MAY, 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!
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