Steamed Ginger-Soy Cod with Scallion Rice
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.
Ingredients
- 4 pieces (6 oz each) cod fillets
- 2 tbsp, julienned fresh ginger
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3 stalks, thinly sliced scallions
- 1 cup jasmine rice
- 1 1/4 cups water
- 1/4 tsp salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove rice from heat and gently fold in 3 thinly sliced scallions to infuse fresh flavor.
- Step 5: Serve each steamed cod fillet atop a bed of scallion rice, spooning any ginger-soy sauce from the plate over the top.
Frequently asked questions
How long does Steamed Ginger-Soy Cod with Scallion Rice take to make?
Total time is about 30 minutes (10 min prep + 20 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 Ginger-Soy Cod with Scallion Rice?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Steamed Ginger-Soy Cod with Scallion Rice?
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 Ginger-Soy Cod with Scallion Rice 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.
Is Steamed Ginger-Soy Cod with Scallion Rice gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
