CantoneseMedium · Hot
Cantonese Steamed Cod with Ginger-Scallion Sauce
A classic Cantonese technique: delicate steamed cod draped with a sizzling ginger-scallion sauce that releases its aromatics the moment it hits the fish. The wok hei energy comes through in that final hot-oil pour.
Prep
15 min
Cook
12 min
Rest
5 min
Total
32 min
Method
Prep the Fish
1
Score the cod fillets 3 times on each side, cutting about 1cm deep. This allows steam to penetrate and ensures even cooking. Pat the fish completely dry with paper towels.
2
Season both fillets generously with 1 tsp salt, rubbing it into the scores. Set aside at room temperature for 10 minutes to draw out excess moisture, then pat dry again.
Set Up the Steamer
3
Steam the Cod
5
Set a heatproof plate on the steamer. Lay the scored cod fillets on the plate side by side.
6
7
Carefully remove the plate from the steamer. Pour off any accumulated liquid from the plate—this is bitter and should be discarded. Set the plate back on a separate serving platter.
Make the Ginger-Scallion Sauce
8
9
In a small bowl, combine the julienned ginger, sliced scallions, and minced garlic. Add 2 tbsp soy sauce, 1 tsp sesame oil, and 0.5 tsp salt. Toss to combine and let it sit for 2 minutes so the flavors meld.
Finish with Hot Oil and Serve
10
Reheat the sunflower oil in a small wok or saucepan until it shimmers and wisps of smoke appear—this should take about 90 seconds over high heat.
11
12
Ladle the sizzling hot oil directly over the sauce and fish. You will hear it hiss and see the aromatics bloom immediately. This is your wok hei moment.
13
Scatter 1 tbsp fresh cilantro over the top and serve immediately with steamed white rice.
D
Nutri-Score
Needs balance
A–E · lower is better · score 11
Calories
381
per serving
High in salt · 2735mgHigh in protein · 29gLow sugar · 2gLow saturated fat · 3g
Protein
29g
Carbs
9g
Fat
26g
Sat. fat
3g
Fiber
2g
Sugar
2g
Sodium
2735mg
Gluten FreeDairy FreePescatarianHeart HealthyDiabetes FriendlyWeight Loss FriendlyHigh ProteinLow Carb
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Flavor Profile
7
Umami
4
Sweet
6
Salty
1
Sour
2
Bitter
3
Spicy
Textures
TenderFlakySilky
Aromas
GingeryPungentHerbalNutty
Kitchen Equipment
Primary Tool
WokWokSteamer PotSmall Wok Or SaucepanCleaverChef KnifeCutting BoardHeatproof PlateSmall BowlMeasuring SpoonsPaper TowelsAluminum Foil
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Steam fish until internal temperature reaches 145°F. Oil for finishing should reach shimmer/smoke point (approximately 400°F).
Bring steaming liquid to a full boil before adding fish to ensure proper heat penetration through the 8-10 minute cook time.
Handling
Pat cod fillets completely dry before and after salting. Moisture on fish surface can cause uneven steaming and splattering when hot oil is added.
Equipment Safety
Use heatproof mitts when handling steamer lid. Escaping steam can cause severe burns. Lift lid away from body to direct steam safely.
When pouring sizzling hot oil (400°F+) over fish and sauce, maintain distance. Use a heatproof spoon or ladle and pour slowly to minimize splatter. Never lean over the pan during this step.
Cross Contamination
Do not use the same plate for raw fish and final service without washing. Discard the liquid that accumulates during steaming as it contains bitter proteins and potential contaminants.
Use separate cutting boards and utensils for raw fish versus ready-to-eat ingredients like sauce and garnish to prevent bacterial transfer.
Storage
Consume steamed fish within 2 hours of cooking. If storing leftovers, cool rapidly in shallow containers and refrigerate at 40°F or below.
Shelf Life
Leftover steamed fish with sauce should be consumed within 1-2 days. Reheat only once to 165°F before serving.
Allergen Warning
Verify soy sauce and sesame oil ingredients. Some products may contain additional allergens or be processed in facilities with allergen cross-contact.
High Risk Population
Elderly, pregnant, immunocompromised, or young children should ensure fish is cooked to 145°F minimum internal temperature. Avoid leftover fish that has been at room temperature for more than 2 hours.
Pro Tips
Technique
Don't be timid with that hot oil—pour it while it's actively shimmering and you hear the hiss. That moment of contact is where wok hei happens, so own it completely.
Substitution
No cod? Sea bass, halibut, or even thick sole fillets work beautifully here. Just watch for opaque flesh that flakes easily and add 1-2 minutes extra if your fillets are thicker than 2cm.
Equipment
A bamboo steamer works beautifully, but any steaming setup works—as long as you keep that water at a vigorous boil the entire cook time for maximum wok hei energy.
From the chef
Steamed cod with a sizzling ginger-scallion finish proves that wok hei doesn't require a flame under the pan. The real moment happens at the end: scorching-hot sunflower oil hits julienned ginger, sliced scallion, and minced garlic piled over the delicate fish, and the aromatics bloom instantly. That hiss is the technique doing its job. Score the fillets deep, discard the steaming liquid before you sauce, and don't be shy with the oil temperature—timid heat kills this dish. Classic Cantonese, built on precision.
TagsSteamedSeafoodHealthyWeeknight DinnerGinger ScallionQuick
AllergensFishSoySesameGlutenHigh Sodium
Source: generated · June 10, 2026