¿Did you know some fish are delicious when steamed? It is probably the easiest fish dish that everybody can cook. Today’s recipe is a Steamed Cod with Orange & Ginger. The use of only few ingredients helps bring out flavour of the cod fish, while steaming preserves nutrients in fish to the utmost extent. Anyone can make this, are you in?
The flesh of fresh cod is silky and practically melts in your mouth when steaming for short time. You will notice how different it taste is in comparison with frying or roasting fish. I found bamboo steamer is the cutest thing ever and I got one for my birthday. But you can use any steamer to make fish.
Don’t forget the thai sauce. It calls for ginger, soy sauce, rice vinegar…It adds a nice thai touch to the dish, but add just a bit because we want to preserve cod fish flavour.
Write down this recipe and if you want to do some experimenting try it out with other fish. I think it will work pretty well with turbot, hake, sea bass, sole. Now that you know how easy is to steam fish you should make it at home, I’m sure you will do it again.
Find below a few more easy fish recipes to add more fish into your weekly menu:
How did it turn out for you? Leave your comments and any suggestions below. I look forward to seeing your pictures on Instagram with the hasgtag #shoothecook! See you soon.
This Steamed Cod with Orange & Ginger is a simple and absolutely delicious recipe, besides steaming preserves nutrients in fish to the utmost extent.
- 2 cod fillets
- 2 pak choi
- a handful of thinly sliced ginger strips
- 1 orange, peel finely sliced
- 1/2 tsp ground pink or black pepper
- 1 tsp olive or sesame oil
- 1 spring onion, shredded
- 1 Tbsp olive or sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp orange juice
- 1 Tbsp apple vinegar
Place pak choi on the steamer, then add cod fillets. Add a few ginger strips and orange peel on top. Sprinkle with some olive oil and pink ground pepper.
Bring water in a pot or wok to a boil on high heat and place steamer on top. Cover the steamer and cook for 7-8' depending on the thickness of the fish fillets.
While waiting, mix all the dressing ingredients together in a cup.
Check for doneness of fish. When done, remove fish from the steamer. Serve on plates with some pak choi. Add some orange slices and sprinkle with spring onions. Pour the sauce over the fish and enjoy.
*Can use pak choi or fresh spinach instead.
*This recipe is also suitable for other white fishes like: turbot, hake, sea bass and sole.