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steamed cod

Steamed Cod with Ginger, Scallions, and Goji Berries

A quick and easy recipe for steamed cod, with Chinese aromatics.
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Prep Time 10 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Chinese
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 300 g cod fillets about 10 oz
  • 1 tbsp Shaoxing rice wine
  • pinch salt
  • 2 scallions cut into 2-inch strips
  • 1 thumb fresh ginger peeled and cut into 2-inch strips
  • 10-12 goji berries soaked in warm water for 1 minute
  • 1 tbsp soy sauce mixed with 1 tbsp warm water
  • 1/2 tbsp sesame oil
  • 1/2 tbsp olive oil

Method
 

  1. Prep: Pat cod dry. Drizzle with Shaoxing wine, rub with a pinch of salt. Marinate 5 minutes. Cut scallions and ginger into 2-inch strips. Soak goji berries in warm water for 1 minute.
  2. Arrange: Place cod on a heatproof plate. Lay ginger strips, scallion strips, and drained goji berries on top of the fish.
  3. Steam: Bring steamer to a rolling boil. Place plate inside, cover, steam on high heat for 10-12 minutes (depending on thickness of fish) until the internal temp of the thickest part reaches 140°F. Fish should be flaky and white when done.
  4. Plate: Transfer fish with its aromatics to a clean serving plate, leaving behind the steaming liquid. Spoon diluted soy sauce around the fish on the plate.
  5. Finish: Heat sesame and olive oils together in a small saucepan until shimmering. Pour immediately over the fish. Serve at once.

Notes

The sauce is excellent over rice — spoon any extra from the plate over your bowl.
Bone-in, skin-on cod from an Asian market produces a silkier, richer result. Worth seeking out when you can.