Best 9 Steamed Cod With Ginger Recipes

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Among all the cooking methods, steaming helps to retain the most of the fish's natural flavors, vitamins, and minerals. Cod, with its mild flavor and delicate texture, makes it a great canvas to be paired with the light and aromatic ginger. For best results, be sure to use fresh, high-quality cod and ginger, as their flavors will shine through in the final dish. Steaming cod with ginger is not only a simple yet flavorful way to cook cod, it’s also a great way to enjoy a healthy and delicious meal without a lot of hassle.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE STEAMED COD FISH WITH GINGER SCALLION SAUCE



Chinese Steamed Cod Fish with Ginger Scallion Sauce image

Air fryer or oven Chinese steamed cod fish recipe is simple & delicious. With 6-ingredients, this Chinese fish cod recipe is Paleo, Whole30, low carb, and Gluten-free.

Provided by ChihYu

Categories     Main Course

Time 30m

Number Of Ingredients 8

1 lb. Cod fish fillets (boneless/skinless at about 1-inch thick)
½ tsp coarse sea salt
2 tbsp coconut aminos (or 1 tbsp gluten free tamari)
2 tsp toasted sesame oil
1 tbsp finely chopped ginger
3 bulbs scallions (chopped)
0.8 oz. Fresno or serrano red chilies (seeds removed and finely chopped)
4 tbsp avocado oil

Steps:

  • Slice the cod fillet into two equal weight pieces, ½ lb each fillet. Pat dry with a paper towel.
  • Fold one piece of the parchment paper in half and place 1 fish fillet in the center and closer to the seam. Repeat with the other half of the fish.
  • Season each filet with ¼ tsp coarse salt, 1 tbsp coconut aminos, and 1 tsp toasted sesame oil.
  • To make a paper pouch: Fold the paper over so the two ends meet, enclosing the food. Beginning at either end of the center crease, make small, overlapping diagonal folds around the filling, pleating it all around to make a semicircular airtight package that looks like a half-moon shape calzone. Seal the packet tight. You might need to twist and fold the end tip to secure the envelope.
  • If use air fryer: place 1 packet inside of the basket. Lightly press the paper pouch down so it won't get burnt. Air fry at 300F for 15 minutes or until the fish is soft and flaky. Test with a skewer, if it goes in easily, the fish is done. If not, air fry for 5 additional minutes. If your fish is thinner than 1-inch, reduce the cook time by 5 minutes.
  • If use oven: Place both packets over a large sheet pan. Bake at 400F for 15-20 minutes or until the fish is buttery soft. The exact bake time will depend on the thickness of the fish fillets and type of fish.
  • In the meantime, finely chop ginger, scallions, and chili peppers. Divide them into 2 equal piles.
  • When the fish is about 5 minutes away from ready, in a heavy bottom saucepan, heat up the avocado oil over medium-low heat for about 5 minutes. Cover the saucepan with a lid but leave a small gap open to allow air to come-in.
  • Carefully remove the fish pouch. Let cool for 3 minutes before using a kitchen scissors to cut open the packet (be careful of the hot steam). Add the aromatics - ginger, scallions, and chilies - on top of the fillets and season with a pinch of salt.
  • Carefully pour half amount of the hot oil over each fillet and the aromatics on top. Serve hot and immediately.

Nutrition Facts : ServingSize 1 serving, Calories 498 kcal, Carbohydrate 5 g, Protein 41 g, Fat 34 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 98 mg, Sodium 876 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g

STEAMED COD WITH GINGER AND SCALLIONS



Steamed Cod with Ginger and Scallions image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 183 g, Fat 1 g, Protein 37 g

STEAMED COD WITH GINGER AND SCALLIONS



Steamed Cod With Ginger and Scallions image

Make and share this Steamed Cod With Ginger and Scallions recipe from Food.com.

Provided by kitchenslave03

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons fresh ginger, finely grated
4 (6 -8 ounce) cod fish fillets, skinless
coarse salt
fresh ground pepper
6 scallions, green tops only

Steps:

  • In a large skillet, combine vinegar, soy sauce, and ginger. Season both sides of cod with salt and pepper; place in skillet with vinegar mixture.
  • Bring to a boil; reduce heat to a gentle simmer. Cover and cook until fish is almost opaque throughout, 6-8 minutes.
  • Meanwhile, cut green parts of 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.

Nutrition Facts : Calories 155.6, Fat 1.2, SaturatedFat 0.2, Cholesterol 73.7, Sodium 599.3, Carbohydrate 2.7, Fiber 0.7, Sugar 0.7, Protein 31.9

STEAMED COD WITH GINGER



Steamed Cod with Ginger image

Fish is a great source of lean protein. Try this super-easy cod dish that gets its flavor from a tasty Asian marinade.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

4 scallions, white and green parts separated and sliced
2 tablespoons minced peeled fresh ginger
2 tablespoons rice vinegar
2 tablespoons vegetable oil
1/4 teaspoon red-pepper flakes
1 teaspoon sugar
Coarse salt
4 skinless cod fillets (6 ounces each)
Cooked rice, for serving (optional)

Steps:

  • In a shallow 2-quart microwave-safe dish with a lid, stir together scallion whites, ginger, vinegar, oil, red-pepper flakes, and sugar. Season with salt. Marinate cod in dish 20 minutes, turning once.
  • Cover and microwave on high, 5 minutes. Let stand, covered, until fish is opaque throughout, 5 minutes. Top with scallion greens. Serve fish with rice if desired.

Nutrition Facts : Calories 215 g, Fat 8 g, Protein 31 g

STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 (1-inch) piece ginger, peeled and cut into matchsticks
2 cloves garlic, thinly sliced
6 scallions, sliced
4 (6-ounce) firm white fish fillets (such as striped bass or halibut)
Kosher salt and freshly ground pepper
4 teaspoons toasted sesame oil
Pinch of sugar
1 to 2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
1/3 pound snow peas, trimmed
2 tablespoons peanut or vegetable oil

Steps:

  • Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
  • Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
  • Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
  • Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 2

Number Of Ingredients 9

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

Steps:

  • Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
  • Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
  • Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
  • Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

STEAMED FISH WITH GINGER & SPRING ONION



Steamed fish with ginger & spring onion image

Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

100g pak choi
4 x 150g fillets firm white fish
5cm piece ginger , finely shredded
2 garlic cloves , finely sliced
2 tbsp low-salt soy sauce
1 tsp mirin rice wine
1 bunch spring onions , finely shredded
handful coriander , chopped
brown rice , to serve
1 lime , cut into wedges, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
  • Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium

STEAMED COD WITH GINGER AND SCALLIONS



Steamed Cod with Ginger and Scallions image

Categories     Sauce     Ginger     Dinner     Cod     Simmer     Boil

Yield serves 4

Number Of Ingredients 6

3 tablespoons rice vinegar (unseasoned)
2 tablespoons soy sauce
2 tablespoons finely grated peeled fresh ginger
4 skinless cod fillets (1 1/2 pounds)
Coarse salt and freshly ground pepper
6 scallions

Steps:

  • In a large skillet with a tight-fitting lid, combine vinegar, soy sauce, and ginger. Season both sides of cod fillets with salt and pepper; place in skillet. Bring liquid 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 scallions into 3-inch lengths; thinly slice lengthwise (reserve white parts for another use). Scatter over fish; cover and cook until fish is opaque throughout and scallions are just wilted, about 2 minutes more. Serve immediately.

STEAMED FISH WITH GINGER



Steamed Fish With Ginger image

From Super Food Ideas. This looks to be a simple dish which is packed with flavour. Serve with rice and steamed asian greens.

Provided by ImPat

Categories     Weeknight

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 (200 g) fish fillets (firm white)
1/4 cup coriander leaves
2 spring onions (scallions thinly sliced)
1 chili (red long, deseeded and thinly sliced)
3 cm ginger (peeled cut into thin matchsticks)
1 garlic clove (thinly sliced)
1 teaspoon caster sugar
1 tablespoon soy sauce
1 1/2 tablespoons peanut oil
1 teaspoon sesame oil

Steps:

  • Bring 2 cups cold water to a simmer in a large wok over medium heat.
  • Line a 30cm bamboo steamer with baking paper and place steamer over water.
  • Place fish in steamer and cover and steam for 5 to 10 minutes or until just cooked through (timing will depend on thickness of fish and you could use blue eye, snapper or ling fish are suggested).
  • Personally I would use my electric 3 tiered steamer to steam the fish.
  • Carefully transfer to a plate and cover to keep warm.
  • Meanwhile combine coriander, onion and chilli in a bowl.
  • Combine ginger, garlic, sugar and soy sauce in a heatproof bowl.
  • Place peanut oil and sesame oil in a saucepan over high heat and cook for 2 minutes until starting to smoke and then carefully pour over ginger mixture (CAREFUL it will spit).
  • Drizzle ginger mix over fish and top with coriander mix and serve with rice and greens.

Tips:

  • Choose the freshest cod you can find. Fresh cod should have a mild, slightly sweet smell and firm, white flesh. Avoid cod that is slimy or has a strong fishy odor.
  • Use a steamer basket to cook the cod. A steamer basket allows the cod to cook evenly without being overcooked. You can also use a colander or a metal rack in a pot of boiling water.
  • Season the cod with simple ingredients. Salt, pepper, and lemon juice are all you need to bring out the cod's natural flavor. You can also add other herbs and spices, such as garlic, ginger, or dill.
  • Cook the cod until it is just cooked through. Cod is a delicate fish, so it is important not to overcook it. The fish is cooked through when it flakes easily with a fork.
  • Serve the cod immediately. Steamed cod is best served immediately, while it is still hot and flaky.

Conclusion:

Steamed cod is a healthy and delicious way to enjoy this versatile fish. It is a simple dish to make, and it can be tailored to your own taste preferences. Whether you like your cod plain or seasoned, steamed cod is a surefire hit.

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