Steamed Cod with Pickled Chili and Ginger
Delicate cod fillets steamed with a vibrant sauce of pickled chili and fresh ginger, highlighting Hunan's bold yet balanced flavors. This asian-inspired seafood ready in about 22 minutes pairs about 1 inch thick cod fillets, rice wine, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 201 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.2 lbs, about 1 inch thick cod fillets
- 2 tbsp rice wine
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp, sliced and drained pickled chili peppers
- 1 tbsp, minced ginger
- 2, thinly sliced green onions
- 1 tbsp vegetable oil
- 2 tbsp water
Instructions
- Step 1: Place the cod fillets in a heatproof dish that fits in a steamer basket.
- Step 2: In a small bowl, mix the rice wine, soy sauce, and sugar until dissolved.
- Step 3: Pour the mixture evenly over the cod fillets.
- Step 4: Top with the sliced pickled chili peppers and minced ginger.
- Step 5: Place the dish in a steamer basket over a pot of simmering water (with 2 tbsp water in the pot) and cover.
- Step 6: Steam for 10-12 minutes until the fish is opaque and flakes easily with a fork.
- Step 7: Meanwhile, heat 1 tablespoon of vegetable oil in a small pan over medium heat until shimmering, then add the sliced green onions and stir for 30 seconds until fragrant.
- Step 8: Pour the hot green onion oil over the steamed cod and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steamed Cod with Pickled Chili and Ginger take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Steamed Cod with Pickled Chili and Ginger?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice wine from drying out.
Can I substitute ingredients in Steamed Cod with Pickled Chili and Ginger?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Cod with Pickled Chili and Ginger for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Steamed Cod with Pickled Chili and Ginger?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
