An aromatic broth of garlic, scallions, and ginger infuses the fish and helps keep it incredibly moist.
Ingredients
Makes 4 servings
Step 1
Combine halved head of garlic, 2" pieces of scallions, 1 tablespoon ginger, and 4 cups water in a pot large enough to fit a steamer basket. Squeeze lemon half over; add lemon to pot and bring to a boil. Simmer for 10 minutes. Transfer 1/4 cup liquid from pot to a small bowl; set aside for sauce. Add 2 cups water to pot and return to a boil.
Step 2
Set aside 1/4 cup sliced scallions and 1 tablespoon ginger. Line steamer basket with parchment paper. Scatter half of sliced garlic, half of remaining sliced scallions, and half of remaining ginger on top of parchment, spreading evenly. Coat fish with oil, season with salt, and place skin side down in steamer. Scatter remaining garlic, scallions, and ginger over fish. Set steamer over pot, cover, and steam until fish is just cooked through, 12-18 minutes, depending on thickness of fish.
Step 3
Meanwhile, stir reserved scallions, reserved ginger, soy sauce, sliced chiles, and chopped cilantro into reserved steaming liquid to make sauce.
Step 4
Transfer fish to a platter. Drizzle with sauce.
Nutrition Per Serving
How would you rate Steamed Black Cod with Soy-Chile Sauce?
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Reviews (16)
Back to TopFantastic. Nice chance of fish with black cod. I liked the subtlety of the broth - can be as hot as you want!
Houston, TX
4/28/2021
This recipe was fantastic! I added one additional chile because my husband and I like the spice, and I also added a bit of stock to the sauce and simmered it as another reviewer suggested. For those who thought it was bland, I think the only possible reason would be that the fish was not salted enough. My fish was buttery and so full of flavor, and the sauce was fresh and nuanced. I will definitely make this again. I served it with baby bok choy and poured a bit of the sauce on it as well. Amazing!
TiffoBiffo
Simi Valley, CA
5/2/2013
Amazing! I added veggie broth to the sauce and reduced it on the stove. It made a deliciously thick sauce to pour over the steamed fish. I did not use oil.
Anonymous
Chicago, IL
3/11/2013
I loved it, my husband gave it a thumbs down, thought fish was too bland although he like the sauce. I had never steamed fish before and was really pleased with how moist it was. I followed the recipe using Pacific Cod. I will say I had to read the directions about four times -- and write down the steps with the amount of ingredients in order to keep it straight. It's a fairly straight forward recipe, but boy the way the recipe is written was really confusing to me. If I make it again I will use a fish with more flavor than cod.
dory92064
San Diego, CA
5/26/2012
I found this to be a bit bland -- okay only with a good bit of soy sauce.
mcfuller
boston, ma
5/23/2012
This is one of the most foolproof and easiest fish recipes ever! I have made it with inch thick orange roughy, cod, and turbot flounder. I save the left over steaming broth for pouring over my setter's kibble-makes for a very happy puppy as there are never any leftovers from THIS dish! It keeps in the fridge and is just as tasty reheated, which is saying a lot for fish.
BamaHoo
Virginia
4/12/2012
this was way too much work and the finished product was one of the worst dinners we've had recently. i used regular cod; may have over cooked it while i finished making rice as i left the fish covered with foil; still the fish would've had to been AMAZINGG to justify the time spent. also the sauce was the only good part in my opinion and could've 3x'd the recipe.
Anonymous
boston
4/3/2012
Delicious! Didn't have the Thai chile, so I used 1/2t red peper flakes for just the right amount of heat.
dabird
St Louis, MO
4/3/2012
Was looking for a healthy but flavorful meal and I found it right here!!! Must say this is the best steamed fish I have had! My husband wrinkled his nose when I told him I was steaming cod (he has only had it breaded and deep-fried) and is NOT a fish person at all, but he loved it!!! He actually went in for two servings!
FractalMoon
3/9/2012
Delicious. The cod was incredibly tender. It melted in my mouth! It was wonderfully infused with flavors from the other ingredients.
MonicainSD
San Diego, CA
2/19/2012
LOVED this! Double the sauce and it's a winner! My husband said it reminded him of some of the amazing fish dishes that he ate in China, my 15 year old son LOVED it!
laurache
1/5/2012
Found the recipe after I bought black cod at the Farmers Market. Used what I had: lime for lemon, added lime juice to the sauce, no ginger & a habanero chili. Amazing flavors!
hfahringer
Los Angeles, CA
11/15/2011
Great! Lots of flavor, very easy to do. Used Tilapia, worked great. Can't wait to try it with the cod.
hockeyniles
Long Beach, CA
9/11/2011
One of my fav Cantonese style dishes (except they don't use garlic, lemon or chiles). Also works great with sole.
wigglesmalibu
8/10/2011
Made this last Sunday with Ocean Perch. It is really good. Be carefull with the fish thickness. Should be at least 1 inch.
dsmith3443
Salt Lake City
7/28/2011
