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Ginger-Scallion Steamed Cod Recipe

Recipe from the Milk Street cookbook for Ginger-Scallion Steamed Cod with a cabbage tossed in a ginger dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Equipment

  • Cutting board
  • Vegetable peeler
  • Medium Bowl
  • Steamer Basket
  • Pot
  • Small Bowl
  • Whisk

Ingredients
  

  • 3 Tbsp Cilantro chopped, optional
  • 6 Scallions
  • 2 Tbsp Ginger grated
  • 6 Tbsp Soy Sauce
  • 3 Tbsp Oil
  • 6 Cabbage Leaves large
  • 2 cups Green Cabbage thinly sliced
  • 1 tsp Ground White Pepper
  • 4 6-oz Cod Filets
  • 2 Tbsp Rice Vinegar
  • 2 tsp White Sugar
  • 1 Serrano Chili
  • 1 Tbsp Sesame Oil

Instructions
 

  • Chop cilantro, if using, and then set aside.
  • Mince 3 scallions and set aside and also slice 3 scallions at a thin diagonal and set aside.
  • Use a vegetable peeler and peel the skin off the ginger, then using a grater, finely grate the ginger into a bowl, then set aside.
  • Remove 6 whole cabbage leaves and set aside and then thinly slice the rest of the cabbage and set in a bowl.
  • In a bowl, stir together chopped cilantro if using, minced scallions, ginger, 2 Tbsp soy sauce and 1 Tbsp oil.
  • Then add the cod fillets to the mixture, coat well, and let stand for 10 minutes at room temperature.
  • Place a steamer basket into a large pot and add enough water to the pot without reaching the basket, then cover the pot and turn the heat to medium-high.
  • Remove the basket and place 4 cabbage leaves onto the steamer basket while flat, covering the cod with the remaining 2 cabbage leaves.
  • When the water is boiling, remove the pot from the heat and replace the steamer basket with cod and cabbage into the pot, then cover and let steam for 8-12 minutes.
  • In a small bowl, whisk the remaining 4 Tbsp soy sauce, 2 Tbsp rice vinegar, 2 tsp sugar, salt and pepper, making sure to mix this sauce well as it will be then used to season the cabbage.
  • Transfer 3 Tbsp to the bowl with the sliced cabbage and toss.
  • Next, arrange the cabbage shreds onto a serving platter while reserving the remaining dressing for topping the cooked cod.
  • When the ginger-scallion cod is ready, remove the cover and cabbage leaves covering the fish, and placing the fish to a serving platter, laying it on top of the prepared cabbage shreds.
  • Sprinkle the fish with the sliced scallions and serrano if using.
  • In a small bowl, warm the 2 Tbsp oil until just before smoking and carefully pour the oil over the fillets, as it will sizzle.
  • Finally, sprinkle with the cilantro leaves and serve with reserved dressing over the fish.
Keyword Ginger-Scallion Steamed Cod Recipe