Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Silky steamed cod, Cantonese-style — China.
Equipment: Steamer; small saucepan
Measures and names
Ingredients
- 2 cod or haddock fillets
- Large thumb of ginger, shredded
- 4 spring onions (scallions), shredded
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp oil
- Pak choi (bok choy) or greens, to serve
Method
- Steam the cod with half the ginger scattered over for 8–10 minutes, until just opaque and flaking.
- Transfer carefully to warm plates and scatter with the remaining ginger and the shredded spring onions.
- Heat the oil in a small pan until it just starts to smoke, and pour it slowly over the aromatics — they should sizzle and release their fragrance.
- Drizzle with the soy sauce and sesame oil — no added salt needed.
- Serve immediately with stir-fried or steamed greens.
Swaps and tips
Pouring hot oil over the ginger and spring onion releases their aroma — a classic Cantonese trick. Serve with stir-fried greens. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 4 g | 1 g | 11 g | 225 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
