The Ultimate Steamed Cod Fish Recipe: Cantonese Style

The Ultimate Steamed Cod Fish Recipe (Classic Cantonese Style)

You know that moment in a great Chinese restaurant when a sizzling plate hits the table, and the aroma of fresh ginger, scallions, and hot oil just explodes ? That’s what we are chasing today.

Forget complicated sauces and over high heat searing; the true test of great fish is how well it handles a simple steam bath.

This Steamed Cod Fish Recipe is the ultimate weeknight cheat code. Seriously, we’re talking 10 minutes of prep, 8- 10 minutes of cook time, and a result so clean and velvety you’ll feel like a pro chef.

If you’ve ever felt intimidated by cooking fish, this simple approach is for you. It’s light, healthy, packed with flavor, and fundamentally perfect. Mastering this Steamed Cod Fish Recipe is easier than you think.

I’ve made all the common errors over steaming, under flavoring, using the wrong cut so I’m here to guide you through the real Hong Kong technique that ensures your cod fish is shatteringly delicate every single time.

Get ready for the best Steamed Cod Fish Recipe you’ve ever tried.

Why Steaming is the Ultimate Method for Flaky Cod

Why bother with a steamer when you can just bake or pan-fry? Because steaming protects the delicate structure of the fish proteins, yielding a texture that high heat simply destroys. This dedication to gentleness is why the classic Steamed Cod Fish Recipe remains a staple.

The Science of Quick Cooking: Protein Coagulation

When you subject cod to gentle steam, the muscle proteins (myosin and actin) coagulate slowly and evenly. Since the temperature maxes out at 212°F (100°C), the internal temperature of the fish rises smoothly to the ideal 140 145°F.

over High heat methods cause the exterior proteins to shrink violently while the interior is still cold, squeezing out precious moisture and leading to that dry, chewy texture nobody wants. Steaming keeps the moisture locked in, resulting in incredibly velvety, flaky fish.

This is the secret to a perfect Cod Fish Recipe .

Building Umami: The Role of Ginger and Soy Sauce

The beauty of this simple Steamed Cod Fish Recipe is how flavor is introduced in two distinct stages. The ginger slices and scallion stalks placed under and over the fish during steaming act as a fragrant blanket.

They infuse the fish with gentle aromatics while absorbing any "fishy" smells. Then, the whole dish is finished with a dressing of sweetened soy sauce and a final, dramatic drizzle of screaming hot oil.

This hot oil technique (drizzled directly over the fresh scallion garnish) causes a flash sizzle, releasing the final burst of aromatic compounds right before serving.

Essential Ingredients and Simple Substitutions

Here is exactly what you need for this simple and healthy Steamed Cod Fish Recipe . Remember, quality ingredients shine through when the method is this minimal!

Selecting the Best Cod Fillet for Steaming

Use a thick cut cod loin (about 1 1.5 inches thick) rather than thin tail pieces. The thickness helps prevent overcooking during the short steam time inherent in this Steamed Cod Fish Recipe .

Ingredient	Best Swap	Why It Works
Cod Fillets (12 oz)	Halibut, Sea Bass, or Snapper	These white, firm fleshed fish have a high fat content and similar delicate texture, holding up beautifully to steaming. Note: Tilapia or sole are too thin and will overcook instantly.
Shaoxing Rice Wine (1 tsp)	Dry Sherry or Mirin	Provides a key flavor compound and helps deodorize the fish before cooking. Dry sherry is the closest savory swap. Mirin adds sweetness, so reduce the sugar in the final dressing if using.
Light Soy Sauce (2 Tbsp)	Tamari or Coconut Aminos	Tamari offers pure umami depth (and is usually gluten-free). Coconut aminos work for a low-sodium, low-sugar swap, but the flavor is slightly milder and sweeter.
Peanut Oil (2 Tbsp)	Canola, Grapeseed, or Avocado Oil	You need a high smoke point, neutral oil for that crucial sizzling finish. Avoid olive oil, as it burns easily and overpowers the delicate fish flavor.

step-by-step Guide: Making Your Steamed Cod Fish Recipe

This quick method ensures that your total time is kept under 20 minutes, making this one of the best healthy steamed fish recipes out there.

Prep Time	Cook Time	Total Time	Yield
10 minutes	10 minutes	20 minutes	2 servings

Ingredients List

• 12 oz Cod Fillets (thick cut loin)
• 1 tsp Shaoxing Rice Wine (or Dry Sherry)
• Pinch Salt
• Pinch White Pepper
• 2 inches Ginger (thinly sliced, divided)
• 3 stalks Scallions (green parts only, cut into 3 inch lengths, for steaming)
• 2 stalks Scallions (thinly julienned for garnish)
• 1 Tbsp Fresh Cilantro (leaves only, optional garnish)
• 2 Tbsp Light Soy Sauce (low sodium preferred)
• 1 Tbsp Water or Chicken Broth
• 1/2 tsp Sugar
• 2 Tbsp Peanut Oil, Canola Oil, or Grapeseed Oil (for hot drizzle)

Nutrition Information

Nutrient	Amount
Calories	267 kcal
Protein	32.4 g
Fat	15.4 g
Carbs	6.2 g
Fiber	1.5 g
Sugar	3.3 g
Sodium	414 mg

Preparation: Marinating the Cod ( 5 minutes)

1. Pat the cod fillets thoroughly dry using paper towels. This is crucial! Excess surface moisture makes the final product watery.
2. Rub the fillets lightly with the pinch of salt and white pepper.
3. Sprinkle with 1 teaspoon of Shaoxing rice wine (or dry sherry).
4. Line your steaming dish (preferably a shallow ceramic plate) with half of the 3 inch scallion lengths and half of the ginger slices. This prevents the fish from sticking and ensures air circulation.
5. Place the marinated cod directly on top of the ginger and scallions. Layer the remaining scallion lengths and ginger slices directly on top of the fish. This layered approach is essential for a successful Steamed Cod Fish Recipe .

Steaming Times for Different Thicknesses (8– 10 minutes)

1. Prepare your steamer setup. Whether you use a bamboo steamer over a wok, or a simple pot with a raised rack, ensure the water is boiling aggressively before you place the fish inside.
2. Carefully place the plate with the fish into the steamer basket/rack. Cover the lid securely.
3. Steam the cod for 7 to 10 minutes . A thick 1.5 inch loin will need closer to 10 minutes, while a 1 inch fillet is usually done in 7 or 8.
   • Pro Tip: Don't peek! Keep that lid closed to maintain maximum heat and efficiency.

How to Prepare the Hot Ginger Scallion Oil

1. While the fish is steaming, mix the soy sauce, water (or broth), and sugar in a small bowl. Set aside.
2. When the fish is done (it should be opaque and flake easily with a fork), carefully remove the plate from the steamer.
3. CRITICAL STEP: Discard the old ginger slices and steamed scallion pieces immediately, and tilt the plate to drain off any excess steaming liquid. That liquid is watery and diluted we don't want it!
4. Pour the prepared soy sauce mixture evenly over the steamed cod.
5. Garnish the fish with the reserved, thinly julienned raw scallions and cilantro (if using). This final dressing transforms the simple steamed fish into a restaurant quality Steamed Cod Fish Recipe .

Assembling and Finishing the Dish ( 2 minutes of high drama)

1. Heat the 2 tablespoons of oil (Peanut, Canola, or Grapeseed) in a small saucepan or ladle until it’s shimmering hot almost smoking. You should see wisps of smoke begin to rise.
2. Dramatically pour the screaming hot oil directly over the scallion garnish. You should hear a satisfying, loud SZZZZZZZZLE! This action instantly wilts the fresh scallions, releasing their sharp flavor and infusing the oil into the soy dressing.
3. Serve immediately. This truly is the best Chinese Steamed Cod Recipe. If you love fast, delicious seafood, you might also want to check out my recipe for Easy Firecracker Shrimp with Sweet Heat: Ultra Crispy 30 Minute Recipe .

Expert Tips for Perfect Steamed Cod & Common Mistakes

If you want your Cantonese Steamed Cod to rival a restaurant version, you need to understand where things usually go wrong. Achieving perfection in this Steamed Cod Fish Recipe requires attention to detail.

Troubleshooting: Common Mistakes

Common Mistake	Root Cause	The Fix
The fish tastes watery/bland.	Not drying the fish properly, or failing to drain the steaming liquid before saucing.	Pat the cod bone dry before marinating. Always discard the liquid that accumulates during steaming before adding the final sauce.
Fish is tough and dry.	Over steaming the fillets. The heat was too low, or the cooking time was too long.	Ensure the water is at a full, rolling boil (high heat) before placing the fish in. Reduce the steam time to 8 minutes and check for doneness.
The scallions burned/tasted oily.	The oil was either too hot (full-on smoking) or wasn't poured over enough surface area.	Heat the oil until shimmering , not billowing smoke. Pour quickly and evenly over the scallions and ginger garnish don't dump it all in one spot.

Testing for Doneness

The easiest way to check if your Steamed Cod Fish is done is to gently insert a fork into the thickest part. It should flake easily and the flesh should look opaque white, not translucent or gray. If you use a thermometer, the internal temperature should read 140 145°F.

Following these steps ensures your Steamed Cod Fish Recipe turns out right every time.

Storage, Reheating, and Freezing Steamed Fish

Since this Steamed Cod Fish Recipe is so quick, it's best eaten immediately, but leftovers do happen!

Safely Storing Leftover Steamed Cod Fish Recipe

Store leftover Steamed Cod Fish Recipe in an airtight container in the refrigerator for up to 2 days. Because fish is highly perishable, try to consume it the next day.

Best Methods for Reheating Without Drying

The microwave is the enemy of steamed fish texture. The best method for reheating your Steamed Cod Recipes is low and slow:

1. Place the leftover cod on a small, oven safe plate.
2. Add a teaspoon of chicken broth or water to the plate (this creates localized steam).
3. Cover the plate tightly with aluminum foil.
4. Reheat in a toaster oven or standard oven at 275°F (135°C) for 10– 15 minutes, or until just warmed through.

Can You Freeze Steamed Cod Fish?

While technically possible, I strongly advise against freezing cooked Steamed Cod Fillet Recipe. Freezing and thawing cooked fish severely degrades the texture, making it mushy or tough. Save your freezing for raw protein!

What to Serve With Hong Kong Steamed Cod (Serving Suggestions)

This light and savory Best Steamed Cod Recipe pairs perfectly with plain white rice (which soaks up that delicious soy dressing) and a simple, quickly sautéed green vegetable, like blanched gai lan or bok choy drizzled with oyster sauce.

It is the definition of a balanced, satisfying meal.

Recipe FAQs

How do you steam cod fish using this classic Cantonese method?

To steam cod fish correctly, the fish must be placed on a heat safe plate with aromatics (ginger/scallions) and cooked over rapidly boiling water, covered tightly. This technique relies on moist, intense heat to gently cook the delicate flesh through without drying it out, ensuring that maximum flavor is retained.

How long to steam a cod fish fillet?

For standard one-inch thick cod fillets, the steaming time is typically only 8 to 10 minutes total. The key indicator of doneness is when the fish flakes easily with a fork and the flesh turns opaque throughout; for thicker cuts, check internal temperature or add a minute or two.

What is the best way to prepare the fish before steaming?

Proper preparation involves rubbing the fish lightly with salt, placing fresh slices of ginger and scallions both on top of and underneath the fillet to infuse flavor, and ensuring the plate is elevated slightly above the boiling water.

This separation prevents the bottom of the fish from becoming soggy rather than tenderly steamed.

Can I use frozen cod instead of fresh for steaming?

Yes, you can cook cod from frozen, though the steaming time will increase slightly, perhaps by 2-4 minutes depending on thickness. If you prefer to avoid steaming straight from frozen, consider defrosting overnight in the refrigerator first, similar to how you might prepare for recipes like our How to Cook Frozen King Crab: Steamed to Perfection.

What liquid should I use in the steamer pot?

Use only water in the bottom of your steamer pot to generate steam, as this method relies purely on ambient heat to cook the fish gently. Adding soy sauce or aromatics directly to the water will only dilute the clean flavor profile sought in this classic Cantonese preparation.

I don't have cod; can I use another white fish like salmon?

While the steaming technique works for most fish, salmon has a higher fat content and different texture than cod, requiring slight timing adjustments. If you are interested in alternative cooking methods for heartier fish, check out our guide on preparing oilier cuts in the Hibachi Salmon Recipe: 20-Minute Restaurant Quality Flavor.