Ginger-steamed cod fillets
The combination of Asian flavors in this dish is distinct and powerful. Steaming the fish makes it moist and tender. Swap halibut for the cod, if desired. This simple dish can be prepared in just 15 minutes, making it perfect for a quick weeknight supper. The fish is so flakey and tender that it just melts in your mouth. The garlic and ginger mixed with soy sauce and sherry adds a distinctive and delicious flavor. The thickness of the cod will impact how long it cooks. Thinner fish cooks faster. Serve this with rice and steamed broccoli.
2 medium, minced
1 Tbsp, fresh, minced, or to taste
Sherry (dry or sweet)
1 Tbsp, or nonalcoholic cooking wine
Uncooked Pacific cod
- Place fish in a single layer in a glass baking dish. In a small bowl, combine scallions, ginger, garlic, soy sauce and sherry; pour over fish and marinate in refrigerator up to 2 hours.
- Fill a saucepan with an inch of water; set over high heat and bring to a boil. Place fish in a steamer basket; discard marinade. Set steamer basket in saucepan, making sure basket sits above water.
- Cover saucepan and steam until fish is completely cooked (it should easily flake when tested with a fork), about 10 minutes. Divide into 4 pieces and serve.