TEAM RECIPE: Crystal's Cantonese Steamed Cod with Ginger and Scallions
January 26th, 2022A Lunar New Year Classic, Anytime of Year
Fresh, fragrant, and full of flavor, this Cantonese-style steamed white fish recipe from our Director of Data Science & Analytics, Crystal Lee, represents the quintessential qualities of Cantonese cuisine. “Fish is very important to Cantonese people in particular because, for example, Hong Kong used to be a fishing village before it became a financial supercenter,” she added.
Crystal’s recipe for steamed Pacific cod is adapted from a classic Lunar New Year dish traditionally served to celebrate this holiday. “For Lunar New Year, we usually steam whole fish with a preparation that is simple so you can really enjoy the flavor of the fish itself,” she explained. Using fillets of Pacific cod makes this an incredibly quick meal that you can make anytime, and it’s done in under 20 minutes.
The WAC recipe team featured Cantonese Steamed Cod in a live event! Watch the recording of the cooking demo to see how it's made.
Crystal's Cantonese Steamed Cod with Ginger and Scallions
By Wild Alaskan Company
If you don’t own a steaming rack, that's okay! It's just there to lift the plate from the water. You can improvise by using a heat safe mug or a couple balls of aluminum foil to raise your plate of fish above the simmering water in your pot. Just make sure you leave enough space between the plate and the lid for you to tightly cover the pot once the fillets are in.
Prep time
10 minutes
Cook Time
10 minutes
Total time
20 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions Pacific cod
- 2 scallions
- 2-inch piece of ginger
- Small handful of fresh cilantro, tender stems and leaves
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 tablespoons high heat cooking oil (such as grapeseed, canola, or peanut)
Instructions
1. In a wide pot with a tight-fitting lid, set up a steamer rack. Place a heat safe plate onto the rack. (See note above if you don't have a steamer for other suitable modifications!) Add 2 inches of water to pot and bring to a steaming simmer over medium heat.
2. Meanwhile, prep your ingredients. Cut scallions into 2-inch segments, then vertically slice into thin matchsticks. Peel ginger and slice into small matchsticks. Roughly chop cilantro into 2-inch pieces.
3. Combine soy sauce and water in a small bowl. Set aside.
4. Once pot is steaming, place Pacific cod fillets onto plate and close lid. Set timer for 6 minutes. Cod is medium-done when opaque throughout and fillet flakes easily, or when internal temperature reads 130F on an instant read thermometer inserted into the thickest part of the fillet. If not quite done, allow to cook for another minute before checking on doneness again. Transfer to serving plate, draining any liquid that accumulates. Top fillets with soy-water mixture, ⅓ of scallions, ⅓ of ginger, and all of the cilantro.
5. Heat up a medium pan over medium, then add oil. Once oil has begun to shimmer, add remaining scallions and ginger. Stir constantly for a minute.
6. Once ginger begins to turn golden, remove skillet from heat and immediately drizzle contents of pan over Pacific cod fillets. Serve hot, with a side of steamed rice and your favorite veggies.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
