Chinese · Dinner
Steamed Cod with Ginger Scallion
Cod fillet steamed until just opaque, topped with hot oil poured over julienned ginger and scallion, and finished with soy sauce and sesame oil. Served over steamed napa cabbage, this Cantonese dim sum plate keeps flavors clean, delicate and aromatic with no heavy sauce masking the fish.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
312Calories
38.2gProtein
14.8gFat
8.4gCarbs
2.4gSugar
1.4gFiber
1063mgSodium
90mgChol
2.3gSat Fat
750mgPotassium
80mgCalcium
1.5mgIron
1.6mcgVitamin B12
14mgVitamin C
Goes well with
Sauvignon Blanc
local
Chinese Tea (Jasmine or Oolong)
international
gluten-free-adaptable
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Pat cod fillet dry, season lightly with salt, and lay on a heatproof plate over sliced napa cabbage.
2
Steam
Set plate in steamer basket over boiling water and steam covered on medium-high heat for 8 minutes until fish turns opaque and flakes easily.
3
Heat
Warm vegetable oil in a small saucepan over medium-high heat for 1 minute until shimmering, then pour directly over piled fresh ginger and scallion.
4
Plate
Drizzle soy sauce and sesame oil over the fish, top with cilantro leaves, and serve immediately on the steaming plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cod fillet
- 2 tbsp2 tbsp fresh ginger
- 44 scallions
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 4 tbsp4 tbsp vegetable oil
- 22 small napa cabbage leaf
- 1/4 tsp1/4 tsp salt
- 2 tsp2 tsp cilantro leaves
