Back to Steamed Cod with Ginger and Scallions All Reviews for Steamed Cod with Ginger and Scallions - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 20 mins Servings: 4 edf_codiinpan.jpg

Ingredients Ingredient Checklist 4 skinless cod fillets, (6 to 8 ounces each) 3 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons finely grated, peeled fresh ginger Coarse salt and ground pepper 6 scallions, green parts cut into 3-inch lengths

Gallery Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 20 mins Servings: 4 edf_codiinpan.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Recipe Summary

prep: 10 mins total: 20 mins

Servings: 4

prep: 10 mins

total: 20 mins

prep:

10 mins

total:

20 mins

Servings: 4

4

edf_codiinpan.jpg

edf_codiinpan.jpg

Ingredients

Ingredients

  • 4 skinless cod fillets, (6 to 8 ounces each) 3 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons finely grated, peeled fresh ginger Coarse salt and ground pepper 6 scallions, green parts cut into 3-inch lengths

Directions

In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.

Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.

Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Reviews (18)

 Add Rating & Review     171 Ratings   5 star values:        28    4 star values:        66    3 star values:        47    2 star values:        24    1 star values:        6

Load More Reviews

Reviews (18)

Add Rating & Review     171 Ratings   5 star values:        28    4 star values:        66    3 star values:        47    2 star values:        24    1 star values:        6

Add Rating & Review

171 Ratings 5 star values: 28 4 star values: 66 3 star values: 47 2 star values: 24 1 star values: 6

171 Ratings 5 star values: 28 4 star values: 66 3 star values: 47 2 star values: 24 1 star values: 6

171 Ratings 5 star values: 28 4 star values: 66 3 star values: 47 2 star values: 24 1 star values: 6

  • 5 star values: 28 4 star values: 66 3 star values: 47 2 star values: 24 1 star values: 6

    Martha Stewart Member     Rating: 4 stars       04/16/2018   Super easy. Family enjoyed it. Sauce is a little intense. Might try adding water or broth to it next time.  

Martha Stewart Member     Rating: 1 stars       02/18/2017   I love seafood. I make it at least twice a week. Unfortunately, I have to say that I hated this recipe. It was WAY too much ginger. The flavor was way too overpowering. I couldn't even eat the fish.  

Martha Stewart Member     Rating: 5 stars       06/10/2015   Thank Q Martha.... this recipe matches the taste and flavor of my favorite cod dish at Hibachi Grill !! It's so easy. Love it, love it, LOVE IT !!  

Martha Stewart Member     Rating: Unrated       06/08/2012   I've made this with Cod and Tilapia and my family prefers the Tilapia. I served it on some creamy mashed potatoes with a side of grape tomatoes sauteed in olive oil and seasoned with salt and pepper. It looked great and was really delish!  

Martha Stewart Member     Rating: Unrated       12/08/2010   Oops, I meant wasabi paste..... not miso paste..... though that might work too;)  

Martha Stewart Member     Rating: Unrated       12/08/2010   Also very nice with pureed cauliflower. Cook the florets of one large cauliflower in boiling water until soft. Drain very well and place on a cookie sheet in a warm oven ( /- 120 degrees) for about 10 minutes to dry. Puree the florets in a food processor with one tsp miso paste (or more if you like) and about 2 tbs butter. Reheat on low fire, stirring often, and season with salt and white pepper. People are always very surprised to learn that there are no potatoes in this puree.  

Martha Stewart Member     Rating: Unrated       12/08/2010   Steamed brown rice with broccolini stir-fried in dark sesame oil with one clove chopped garlic and 1 tsp chili paste (sambal oelek).  

Martha Stewart Member     Rating: Unrated       06/24/2010   any ideas what side dish to serve with this recipe?  

Martha Stewart Member     Rating: Unrated       05/03/2010   I don't eat meat so I made this with some breaded mock chicken patties that I first threw on the grill a few minutes to get them crispy. I also added some sliced serrano peppers at the beginning and sliced radishes at the end with the scallions. My man and I really liked the tangy flavor and the patties got a nice ginger coat on them. This was something really outside our usual. Very good!  

Martha Stewart Member     Rating: Unrated       04/29/2010   "Fatty" fish as in fish with alot of fat (such as salmon, tuna, sardines, mackerel, and trout) or thick even pieces?  

Martha Stewart Member     Rating: Unrated       04/29/2010   I buy a fatty fish at the fish market where they descale and gut it and sometimes chop it a couple of times if it is long. Then i take it to fave Asian eatery where they prepare it for me. I once brought the "wrong" type of fish and they asked that I always bring a fatty fish as it takes the seasonings and sauce better.  

Martha Stewart Member     Rating: Unrated       02/19/2010   This was good, although I'm not a huge fan of cod. The sauce was good, but the thinner pieces of my filet were chewy, so I'd recommend buying evenly-sized pieces.  

Martha Stewart Member     Rating: Unrated       01/13/2010   OK, I give up. This website is a pain in the butt to leave comments.  

Martha Stewart Member     Rating: Unrated       01/13/2010   Very easy  

Martha Stewart Member     Rating: Unrated       07/03/2009   I llike this recipe. It's simple, quick and tasty.

    Martha Stewart Member

    Rating: 4 stars 04/16/2018

Super easy. Family enjoyed it. Sauce is a little intense. Might try adding water or broth to it next time.

Rating: 4 stars

Rating: 1 stars 02/18/2017

I love seafood. I make it at least twice a week. Unfortunately, I have to say that I hated this recipe. It was WAY too much ginger. The flavor was way too overpowering. I couldn’t even eat the fish.

Rating: 1 stars

Rating: 5 stars 06/10/2015

Thank Q Martha…. this recipe matches the taste and flavor of my favorite cod dish at Hibachi Grill !! It’s so easy. Love it, love it, LOVE IT !!

Rating: 5 stars

Rating: Unrated 06/08/2012

I’ve made this with Cod and Tilapia and my family prefers the Tilapia. I served it on some creamy mashed potatoes with a side of grape tomatoes sauteed in olive oil and seasoned with salt and pepper. It looked great and was really delish!

Rating: Unrated

Rating: Unrated 12/08/2010

Oops, I meant wasabi paste….. not miso paste….. though that might work too;)

Also very nice with pureed cauliflower. Cook the florets of one large cauliflower in boiling water until soft. Drain very well and place on a cookie sheet in a warm oven ( /- 120 degrees) for about 10 minutes to dry. Puree the florets in a food processor with one tsp miso paste (or more if you like) and about 2 tbs butter. Reheat on low fire, stirring often, and season with salt and white pepper. People are always very surprised to learn that there are no potatoes in this puree.

Steamed brown rice with broccolini stir-fried in dark sesame oil with one clove chopped garlic and 1 tsp chili paste (sambal oelek).

Rating: Unrated 06/24/2010

any ideas what side dish to serve with this recipe?

Rating: Unrated 05/03/2010

I don’t eat meat so I made this with some breaded mock chicken patties that I first threw on the grill a few minutes to get them crispy. I also added some sliced serrano peppers at the beginning and sliced radishes at the end with the scallions. My man and I really liked the tangy flavor and the patties got a nice ginger coat on them. This was something really outside our usual. Very good!

Rating: Unrated 04/29/2010

“Fatty” fish as in fish with alot of fat (such as salmon, tuna, sardines, mackerel, and trout) or thick even pieces?

I buy a fatty fish at the fish market where they descale and gut it and sometimes chop it a couple of times if it is long. Then i take it to fave Asian eatery where they prepare it for me. I once brought the “wrong” type of fish and they asked that I always bring a fatty fish as it takes the seasonings and sauce better.

Rating: Unrated 02/19/2010

This was good, although I’m not a huge fan of cod. The sauce was good, but the thinner pieces of my filet were chewy, so I’d recommend buying evenly-sized pieces.

Rating: Unrated 01/13/2010

OK, I give up. This website is a pain in the butt to leave comments.

Very easy

Rating: Unrated 07/03/2009

I llike this recipe. It’s simple, quick and tasty.

All Reviews for Steamed Cod with Ginger and Scallions

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Steamed Cod with Ginger and Scallions

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest