Cantonese Steamed Cod with Ginger and Spring Onion

(serves 2) 

Try this quick and healthy fish dish that pairs fresh blue eyed cod with ginger, spring onion and soy sauce. A new go-to weeknight dinner that I guarantee you’ll be demolishing with a side of rice! 

Ingredients 

 2 x 250g Fish in the Family Blue Eyed Cod Fillets  

5cm ginger (cut into thin matchsticks/julienned) 

3 spring onions (cut into thin matchsticks/julienned) 

1 tsp salt 

1 tsp white pepper (ground) 

1 Tbsp Shaoxing wine (Chinese cooking wine) 

3 Tbsp light soy sauce 

2 Tbsp sesame oil 

2 Tbsp canola oil 

Method 

 1) Rub the flesh of the fillets with salt, pepper and Shaoxing wine. Marinate for 15 minutes. 

 2) While the fish is marinating, thinly slice the ginger into matchsticks. Section the spring onions and also slice them into thin matchsticks. Place the whites and greens of the sliced spring onions into a bowl of ice water to make them curly – try to keep the whites and greens separate as you will use them at different times! 

 3) Bring water in a large wok or large pot to a boil. Tip: whatever you use should be big enough to fit the plate you will steam and serve the fish on. 

 4) Place the fish skin side down on a plate. Sprinkle the sliced ginger and white parts of the sliced spring onions across the top of both fillets. Pour the soy sauce over both fillets. 

 5) Place the plate of fish on a steaming rack or a steaming basket and place in your wok/pot. Steam the fish for about 7-8 minutes or until cooked – the thickest part of the fillet should flake when pierced with a fork/knife. Remove plate from heat once and top fillets with green parts of the sliced spring onions. 

 6) In a small saucepan, heat up the sesame oil and canola oil until it shimmers. Pour the hot oil over both fillets – the spring onion and ginger will sizzle and release an amazing aroma. 

 7) Serve immediately with some rice and a side of Bok Choy or Gail Lan! 

This recipe was created by Dan Dumbrell, check out Dan's instagram here.