Description
Delicate steamed cod topped with a fragrant ginger scallion sauce and a touch of red chili. This classic Chinese dish is light, healthy, and packed with fresh flavor.
Ingredients
Scale
- 1 lb cod fish fillets, boneless and skinless (about 1 inch thick)
- 1/2 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
Instructions
- Pat cod fillets dry and season lightly with sea salt. Place on a heatproof plate that fits inside a steamer.
- Prepare your steamer or wok with a few inches of simmering water. Place the plate inside and steam covered for 8–10 minutes, or until the fish flakes easily.
- While steaming, mix coconut aminos and sesame oil in a small bowl and set aside.
- In a saucepan, heat avocado oil over medium heat until shimmering. Add chopped ginger, scallions, and red chilies. Stir-fry for 20–30 seconds until fragrant.
- Pour the sizzling ginger-scallion mixture over the steamed fish.
- Drizzle the coconut aminos mixture over the top and serve immediately.
Notes
- Do not oversteam; cod should remain tender and flaky.
- Use high-quality fresh fish for the best flavor.
- For less spice, replace red chilies with red bell pepper.
Nutrition
- Serving Size: 1 fillet
- Calories: 310
- Sugar: 1g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 65mg