Steamed cod with soy sauce

This is a super simple recipe for steaming fish. And since our favourite fish is cod, I normally do this with cod, though you could substitute it with any white fish.

[photo updated in 2014]

steamed cod with soy sauce

If you like coriander, you could prepare the sauce earlier, then soak about a bunch of (washed) coriander in the hot sauce for about half an hour. After that, discard the coriander. Heat up the sauce while steaming the fish and pour it over the fish after transferring the fish to a serving plate.

When I have time (and when I can get coriander in the market), I’d do that. But most times, this easy steamed cod with soy sauce recipe is good enough. Coriander is like icing on the cake so if you don’t have it, don’t fret. 🙂

This is popular with both adults and kids alike so I hope you give it a try! 😀 Bonus is that prep and cooking time are super short!

Steamed cod with soy sauce
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
  • 160g cod fillet, rinsed then pat dry
  • 20g ginger, sliced
  • 2 sprigs scallion - 1 spring cut into 3-inch segments, 1 sprig chop into small pieces (for topping the cooked cod)
  • 90ml water
  • 15ml light soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon olive oil
  • 1 teaspoon sesame oil
  1. Place half the amount of ginger and the scallions for steaming with the cod.
  2. Steam cod for 5-7min (put in the cod only when the water is boiling, timing depends on the thickness of your fillet).
  3. In a small saucepan, heat the saucepan then add the olive oil and sesame oil.
  4. When the oil is hot, add the ginger and scallions and stir-fry till fragrant.
  5. the soy sauce, water and sugar then bring the mixture to a boil.
  6. Simmer on a low heat for about a minute.
  7. Discard the water, ginger and scallions from the steaming plate.
  8. Transfer cod from steaming plate to a serving plate.
  9. Pour the sauce over the cod and top with scallions.

For more fish and seafood recipes, please refer to the Fish and Seafood Index on the blog.


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