Steamed Ginger-Soy Cod with Scallion Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate steamed cod fillet infused with fresh ginger and soy sauce, served over fluffy scallion-infused jasmine rice. This Asian-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs cod fillets, fresh ginger, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 20 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then combine it with 1 1/4 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy.
  2. Step 2: While rice cooks, place 4 cod fillets on a heatproof plate suitable for steaming. Scatter 2 tbsp julienned fresh ginger evenly over the fish, then drizzle 3 tbsp soy sauce and 1 tbsp sesame oil over the top.
  3. Step 3: Set up a steamer or a pot with a steaming rack and bring water to a boil. Place the plate with the cod inside the steamer, cover, and steam over medium-high heat for 8-10 minutes until the fish is opaque and flakes easily with a fork.
  4. Step 4: Remove rice from heat and gently fold in 3 thinly sliced scallions to infuse fresh flavor.
  5. Step 5: Serve each steamed cod fillet atop a bed of scallion rice, spooning any ginger-soy sauce from the plate over the top.

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