Easy Cantonese Steamed Cod Recipe with Ginger and Green Onion
Why You'll Love This Recipe?
This recipe uses a relatively simple cooking method to highlight the natural flavor and delicate texture of cod.
Instead of covering the fish with a heavy sauce, the seasonings complement it with savory, slightly sweet, and aromatic flavors.
Ginger appears in two different forms. Sliced ginger flavors the cooking liquid, while finely julienned fresh ginger is added at the end.
Green onion and cilantro add freshness, while the final hot-oil step releases an intense aroma just before serving.
Served with steamed rice and vegetables, it makes a satisfying seafood meal without requiring complicated preparation.
Ingredients
Main Ingredients
. Cod fillet — 200 g
. Water — 1,100 ml total
. Soy sauce — 1/2 tsp
. Fish sauce — 1 tsp
. Oyster sauce — 1 tsp
. Sugar — 1/2 tsp
. Black pepper — 1/2 tsp
. Cooking oil — 80 g
. Ginger — 60 g
. Green onion, white part — 60 g
. Cooking wine — 10 tsp
. Cilantro — 5 g
How to Make Cantonese-Style Cod
Step 1. Prepare the Cod
Cut 200 g cod fillet into 3 equal pieces.
Keeping the pieces similar in size helps them cook at approximately the same rate and makes the finished fish easier to arrange on the serving plate.
Step 2. Prepare the Ginger and Green Onion
Divide 60 g ginger into two portions.
Julienne 30 g ginger into very thin strips. These will be used as a fresh topping at the end.
Thinly slice the remaining 30 g ginger for the cooking liquid.
Cut 60 g of the white part of the green onion into thin strips approximately 7 cm long.
Set the julienned ginger and green onion aside for the final hot-oil step.
Divide 60 g ginger into two portions.
Julienne 30 g ginger into very thin strips. These will be used as a fresh topping at the end.
Thinly slice the remaining 30 g ginger for the cooking liquid.
Cut 60 g of the white part of the green onion into thin strips approximately 7 cm long.
Set the julienned ginger and green onion aside for the final hot-oil step.
Step 3. Cook the Cod
Pour 1,000 ml water into a wok or deep pan.
Add:
30 g sliced ginger
5 tsp cooking wine
Bring the liquid to a boil.
Add the cod and gently cook for approximately 3–5 minutes, or until the fish is fully cooked and flakes easily.
Avoid unnecessarily extending the cooking time because cod can become dry when overcooked.
Pour 1,000 ml water into a wok or deep pan.
Add:
30 g sliced ginger
5 tsp cooking wine
Bring the liquid to a boil.
Add the cod and gently cook for approximately 3–5 minutes, or until the fish is fully cooked and flakes easily.
Avoid unnecessarily extending the cooking time because cod can become dry when overcooked.
Step 4. Plate the Fish
Carefully remove the cooked cod from the pan.
Allow excess liquid to drain briefly, then arrange the three pieces on a serving plate.
Handle the fish gently because cooked cod can break apart easily.
Carefully remove the cooked cod from the pan.
Allow excess liquid to drain briefly, then arrange the three pieces on a serving plate.
Handle the fish gently because cooked cod can break apart easily.
Step 5. Make the Savory Sauce
In a clean pan, combine:
In a clean pan, combine:
. 100 ml water
. 1/2 tsp soy sauce
. 1 tsp oyster sauce
. 1 tsp fish sauce
. 1/2 tsp sugar
. 5 tsp cooking wine
. 1/2 tsp black pepper
Bring the mixture to a boil.
Cook briefly while stirring so the ingredients are thoroughly combined.
. 1/2 tsp soy sauce
. 1 tsp oyster sauce
. 1 tsp fish sauce
. 1/2 tsp sugar
. 5 tsp cooking wine
. 1/2 tsp black pepper
Bring the mixture to a boil.
Cook briefly while stirring so the ingredients are thoroughly combined.
Step 6. Pour the Sauce Over the Cod
Pour the hot sauce evenly over the plated cod.
Allow some of the sauce to collect around the fish so it can be spooned over the cod when serving.
Pour the hot sauce evenly over the plated cod.
Allow some of the sauce to collect around the fish so it can be spooned over the cod when serving.
Step 7. Add Ginger, Green Onion, and Hot Oil
Arrange the julienned ginger and green onion over the cod.
Heat 80 g cooking oil until hot.
Carefully pour the hot oil over the fresh ginger and green onion.
The heat immediately releases their aroma and flavors the surface of the fish.
Use particular caution during this step because hot oil can splatter when it contacts
moisture.Arrange the julienned ginger and green onion over the cod.
Heat 80 g cooking oil until hot.
Carefully pour the hot oil over the fresh ginger and green onion.
The heat immediately releases their aroma and flavors the surface of the fish.
Use particular caution during this step because hot oil can splatter when it contacts
Step 8. Garnure.ish and Serve
Finish with 5 g cilantro.
Serve immediately while the fish is hot and the ginger-green onion aroma is at its strongest.
Steamed rice is an excellent accompaniment.
Finish with 5 g cilantro.
Serve immediately while the fish is hot and the ginger-green onion aroma is at its strongest.
Steamed rice is an excellent accompaniment.
▶️ Watch how to make this recipe step by step
Why Cook the Cod Gently?
Cod has a delicate, flaky texture and does not require a long cooking time.
This recipe cooks the fish for approximately 3–5 minutes in the ginger and cooking-wine liquid.
Gentle cooking helps preserve moisture while allowing the ginger and wine to lightly flavor the fish.
The exact cooking time can vary depending on the thickness of the cod pieces, so check the thickest piece rather than relying only on the clock.
Once the fish is fully cooked and flakes easily, remove it from the liquid.
Cod has a delicate, flaky texture and does not require a long cooking time.
This recipe cooks the fish for approximately 3–5 minutes in the ginger and cooking-wine liquid.
Gentle cooking helps preserve moisture while allowing the ginger and wine to lightly flavor the fish.
The exact cooking time can vary depending on the thickness of the cod pieces, so check the thickest piece rather than relying only on the clock.
Once the fish is fully cooked and flakes easily, remove it from the liquid.
Why Use Ginger in Two Different Ways?
This recipe divides the ginger into two portions because each serves a different purpose.
The sliced ginger is cooked in the water with the cod. It gently perfumes the cooking liquid and fish.
The julienned ginger remains fresh until the final stage.
When hot oil is poured over those fresh ginger strips, their aroma is rapidly released directly over the finished cod.
Using ginger at both stages creates more layers of aroma than simply adding all of it to the cooking liquid.
This recipe divides the ginger into two portions because each serves a different purpose.
The sliced ginger is cooked in the water with the cod. It gently perfumes the cooking liquid and fish.
The julienned ginger remains fresh until the final stage.
When hot oil is poured over those fresh ginger strips, their aroma is rapidly released directly over the finished cod.
Using ginger at both stages creates more layers of aroma than simply adding all of it to the cooking liquid.
Why Pour Hot Oil Over the Green Onion and Ginger?
The hot-oil finish is one of the most distinctive parts of this dish.
Fresh green onion and ginger contain aromatic compounds that become especially fragrant when exposed to hot oil.
Rather than cooking them for a long time in the pan, they are placed directly over the finished fish.
The hot oil then releases their fragrance immediately.
This gives the dish a fresh, aromatic finish while preserving some of the character of the ginger and green onion.
Because both the fish and vegetables can contain moisture, pour the oil carefully to reduce splattering.
The hot-oil finish is one of the most distinctive parts of this dish.
Fresh green onion and ginger contain aromatic compounds that become especially fragrant when exposed to hot oil.
Rather than cooking them for a long time in the pan, they are placed directly over the finished fish.
The hot oil then releases their fragrance immediately.
This gives the dish a fresh, aromatic finish while preserving some of the character of the ginger and green onion.
Because both the fish and vegetables can contain moisture, pour the oil carefully to reduce splattering.
Understanding the Savory Sauce
The sauce uses several ingredients that contribute different flavors.
Soy sauce provides familiar savory saltiness.
Oyster sauce contributes body and deeper umami flavor.
Fish sauce adds another layer of savory seafood character.
Sugar balances the salty ingredients without making the sauce strongly sweet.
Cooking wine contributes aroma, while black pepper provides a mild spicy note.
Because soy sauce, fish sauce, and oyster sauce all contain salt, taste the sauce before adding any additional seasoning.
The sauce uses several ingredients that contribute different flavors.
Soy sauce provides familiar savory saltiness.
Oyster sauce contributes body and deeper umami flavor.
Fish sauce adds another layer of savory seafood character.
Sugar balances the salty ingredients without making the sauce strongly sweet.
Cooking wine contributes aroma, while black pepper provides a mild spicy note.
Because soy sauce, fish sauce, and oyster sauce all contain salt, taste the sauce before adding any additional seasoning.
Ingredient Substitutions
Cod → Haddock
Haddock is a good alternative when cod is unavailable.
Choose similarly sized fillets and adjust cooking time according to thickness.
Haddock is a good alternative when cod is unavailable.
Choose similarly sized fillets and adjust cooking time according to thickness.
Cod → Pollock
Pollock is another mild white fish that can work well with the ginger and savory sauce.
Pollock is another mild white fish that can work well with the ginger and savory sauce.
Cod → Halibut
Halibut can also be used, although thicker pieces may require a different cooking time.
Halibut can also be used, although thicker pieces may require a different cooking time.
Cod → Tilapia
Tilapia is widely available in many countries and can be used as an economical alternative.
Because fillets may be thinner than cod, monitor the cooking time carefully.
Tilapia is widely available in many countries and can be used as an economical alternative.
Because fillets may be thinner than cod, monitor the cooking time carefully.
Fish Sauce → Light Soy Sauce
If fish sauce is unavailable, use a small amount of light soy sauce and adjust the saltiness carefully.
The flavor will be different because soy sauce does not provide the same seafood character.
If fish sauce is unavailable, use a small amount of light soy sauce and adjust the saltiness carefully.
The flavor will be different because soy sauce does not provide the same seafood character.
Cooking Wine → Shaoxing Wine or Dry Sherry
Shaoxing wine is an excellent option for Chinese-style cooking.
Dry sherry can also be used when Asian cooking wine is unavailable.
Shaoxing wine is an excellent option for Chinese-style cooking.
Dry sherry can also be used when Asian cooking wine is unavailable.
Green Onion → Scallion Whites
Scallion whites are the direct and practical choice outside Asia.
Scallion whites are the direct and practical choice outside Asia.
Green Onion → Thinly Sliced Leek
A small amount of thinly sliced leek can be used when scallions are unavailable.
A small amount of thinly sliced leek can be used when scallions are unavailable.
Cilantro → Flat-Leaf Parsley
If you do not enjoy cilantro, flat-leaf parsley can provide a fresh herbal garnish.
If you do not enjoy cilantro, flat-leaf parsley can provide a fresh herbal garnish.
Shopping Tips
Choosing Cod
Look for cod fillets with:
. Firm flesh
. A fresh, clean appearance
. No strong unpleasant odor
. No excessive discoloration
If using frozen cod, thaw it completely according to the package directions before cooking.
. A fresh, clean appearance
. No strong unpleasant odor
. No excessive discoloration
If using frozen cod, thaw it completely according to the package directions before cooking.
Choosing Ginger
Fresh ginger should feel firm rather than soft or shriveled.
Because ginger is a major aromatic ingredient in this recipe, fresh ginger is preferable to dried ginger powder.
Fresh ginger should feel firm rather than soft or shriveled.
Because ginger is a major aromatic ingredient in this recipe, fresh ginger is preferable to dried ginger powder.
Choosing Green Onions
Look for green onions with firm white sections and fresh green tops.
Avoid bunches with slimy or severely wilted stems.
Look for green onions with firm white sections and fresh green tops.
Avoid bunches with slimy or severely wilted stems.
Choosing Cooking Wine
Shaoxing cooking wine is commonly available at Chinese and larger Asian grocery stores.
If unavailable, dry sherry can be a practical substitute.
Shaoxing cooking wine is commonly available at Chinese and larger Asian grocery stores.
If unavailable, dry sherry can be a practical substitute.
Shopping in North & South America
Cod and other mild white fish are commonly available fresh or frozen at supermarkets and seafood markets.
Depending on the country, haddock, pollock, halibut, tilapia, or other local mild white fish may be easier or more economical to find.
Soy sauce and oyster sauce are now widely available, while fish sauce, sesame products, and Asian cooking wines are generally easier to find at Asian grocery stores or international supermarkets.
Cod and other mild white fish are commonly available fresh or frozen at supermarkets and seafood markets.
Depending on the country, haddock, pollock, halibut, tilapia, or other local mild white fish may be easier or more economical to find.
Soy sauce and oyster sauce are now widely available, while fish sauce, sesame products, and Asian cooking wines are generally easier to find at Asian grocery stores or international supermarkets.
Cod vs. Other White Fish
Cod is useful for this recipe because of its mild flavor and tender, flaky flesh.
However, the same flavor combination can work with several other white fish.
The most important consideration when substituting fish is thickness.
A thin tilapia fillet will cook much faster than a thick piece of cod or halibut.
Instead of automatically using the same 3–5 minute cooking time for every fish, monitor the thickest part and remove the fish once it is properly cooked.
Cod is useful for this recipe because of its mild flavor and tender, flaky flesh.
However, the same flavor combination can work with several other white fish.
The most important consideration when substituting fish is thickness.
A thin tilapia fillet will cook much faster than a thick piece of cod or halibut.
Instead of automatically using the same 3–5 minute cooking time for every fish, monitor the thickest part and remove the fish once it is properly cooked.
What to Serve with Cantonese-Style Cod
Steamed white rice is the simplest accompaniment.
The rice absorbs some of the savory sauce while allowing the delicate fish to remain the focus of the meal.
The cod also pairs well with:
Steamed white rice is the simplest accompaniment.
The rice absorbs some of the savory sauce while allowing the delicate fish to remain the focus of the meal.
The cod also pairs well with:
. Steamed vegetables
. Stir-fried leafy greens
. Cucumber side dishes
. Light vegetable soups
. Mushrooms
. Simple tofu dishes
Because the fish already has a flavorful sauce, mild vegetable accompaniments work particularly well.
. Stir-fried leafy greens
. Cucumber side dishes
. Light vegetable soups
. Mushrooms
. Simple tofu dishes
Because the fish already has a flavorful sauce, mild vegetable accompaniments work particularly well.
Storage
This cod dish is best served immediately after cooking.
The fish has its best texture while freshly cooked, and the aroma from the hot oil, ginger, and green onion is strongest just after finishing.
If you have leftovers, allow them to cool and transfer them to an airtight container.
Refrigerate for up to 1 day.
Reheat gently in a covered pan over low heat or carefully in the microwave.
Avoid prolonged reheating because cod can dry out easily.
For the best quality, freezing the finished dish is not recommended.
This cod dish is best served immediately after cooking.
The fish has its best texture while freshly cooked, and the aroma from the hot oil, ginger, and green onion is strongest just after finishing.
If you have leftovers, allow them to cool and transfer them to an airtight container.
Refrigerate for up to 1 day.
Reheat gently in a covered pan over low heat or carefully in the microwave.
Avoid prolonged reheating because cod can dry out easily.
For the best quality, freezing the finished dish is not recommended.
FAQ
Q1. Can I Use Another Type of Fish?
Yes.
Haddock, pollock, halibut, tilapia, or another mild white fish can be used.
Adjust the cooking time according to the thickness of the fish.
Q2. Do I Have to Use Cilantro?
No.
Cilantro can be omitted or replaced with flat-leaf parsley.
No.
Cilantro can be omitted or replaced with flat-leaf parsley.
Q3. What Does the Hot Oil Do?
The hot oil releases the aroma of the fresh ginger and green onion placed over the fish.
It also adds richness to the finished dish.
The hot oil releases the aroma of the fresh ginger and green onion placed over the fish.
It also adds richness to the finished dish.
Q4. Can I Use Less Oil?
Yes.
You can reduce the amount of finishing oil if preferred, although it will change the richness and aromatic effect of the original recipe.
Yes.
You can reduce the amount of finishing oil if preferred, although it will change the richness and aromatic effect of the original recipe.
Q5. Can I Make This Ahead of Time?
The fish itself is best cooked immediately before serving.
However, the ginger, green onion, and sauce ingredients can be prepared in advance.
The fish itself is best cooked immediately before serving.
However, the ginger, green onion, and sauce ingredients can be prepared in advance.
Q6. How Do I Know When the Cod Is Cooked?
The fish should be opaque and should flake easily at its thickest section when properly cooked.
Cooking time varies according to the thickness of the fillet.
The fish should be opaque and should flake easily at its thickest section when properly cooked.
Cooking time varies according to the thickness of the fillet.
Q7. Can I Use Frozen Cod?
Yes.
Thaw it completely before cooking and remove excess surface moisture.
Yes.
Thaw it completely before cooking and remove excess surface moisture.
Q8. Why Did My Cod Become Dry?
The fish was most likely cooked for too long.
Cod cooks relatively quickly, so remove it once it is fully cooked rather than continuing to simmer it.
The fish was most likely cooked for too long.
Cod cooks relatively quickly, so remove it once it is fully cooked rather than continuing to simmer it.
Q9. Can I Skip the Fish Sauce?
Yes, although the flavor will change.
A small amount of light soy sauce can be used instead, but remember that the sauce already contains soy and oyster sauce.
Yes, although the flavor will change.
A small amount of light soy sauce can be used instead, but remember that the sauce already contains soy and oyster sauce.
Q10. What Is the Best Side Dish for This Fish?
Steamed rice and lightly seasoned vegetables are excellent choices because they complement the savory sauce without overpowering the cod.
Steamed rice and lightly seasoned vegetables are excellent choices because they complement the savory sauce without overpowering the cod.
Cooking Tips
Cut the cod into similarly sized pieces for more even cooking.
Prepare the ginger and green onion before starting to cook.
Do not overcook the cod.
Handle cooked fish gently because it can easily break apart.
Taste the sauce before adding any extra salt.
Keep the julienned ginger and green onion fresh until the final step.
Heat the finishing oil only when the fish and aromatics are already plated.
Be very careful when pouring hot oil over ingredients that may contain moisture.
Serve immediately for the best aroma and fish texture.
Cut the cod into similarly sized pieces for more even cooking.
Prepare the ginger and green onion before starting to cook.
Do not overcook the cod.
Handle cooked fish gently because it can easily break apart.
Taste the sauce before adding any extra salt.
Keep the julienned ginger and green onion fresh until the final step.
Heat the finishing oil only when the fish and aromatics are already plated.
Be very careful when pouring hot oil over ingredients that may contain moisture.
Serve immediately for the best aroma and fish texture.
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1. Easy Korean Chili Shrimp (Saeu Chili)
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Enjoy your Korean cooking! 👨🍳
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