This Cantonese-style cod is the ultimate quick and healthy dish that feels like pure comfort on a plate. Ready in under 15 minutes, it’s perfect for busy weeknights when you want something nourishing yet full of flavour. The cod is melt-in-your-mouth tender, delicately infused with the warmth of ginger and the freshness of spring onion.
Steaming is a classic Cantonese cooking method that keeps the fish moist, flaky, and incredibly light. It’s a gentle technique that enhances the natural sweetness of the cod without overpowering it. A drizzle of light soy sauce and sesame oil adds just the right amount of umami, while a final pour of hot oil over the aromatics creates a fragrant sizzle that brings the whole dish to life.
Despite its elegant presentation, this dish is surprisingly simple to prepare. It’s a healthy option that doesn’t compromise on taste, there are no heavy sauces or deep frying involved. Just clean, vibrant flavors and perfectly cooked fish.
Serve Cantonese-style Cod with fluffy white rice and a side of greens for a balanced, satisfying meal that tastes like it came straight from a Chinese restaurant.
Cantonese Style Steamed Cod with Ginger and Green Onions
Ingredients
- 2 pieces of cod fillets, fresh or frozen
- Thumbsized piece of ginger, thinly sliced into matchsticks or if using minced ginger from jar, use a tsp for each piece of fish
- 2 stalks spring onion, julienned
- Handful coriander (optional)
- sesame oil (optional)
- Shaoxing wine (optional)
Sauce
- 4 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp neutral oil, (e.g. sunflower or vegetable)
Instructions
- Place cod fillets on a heatproof plate. Drizzle with Shaoxing wine or sesame oil, top with half the ginger.
- Steam for 8–10 minutes, or until cod is opaque and flakes easily. May take longer if using frozen cod, if you can poke through it easily, then it is ready.
- Remove from steamer, discard excess liquid, and top with remaining ginger, spring onions and coriander (if using).
- Heat neutral oil until smoking, meanwhile, combine sugar and soy sauce. Pour oil over the fish to sizzle the aromatics.
- Finish with sweet soy sauce and sesame oil. Serve hot with steamed rice.
