Steamed fish is surprisingly easy to master. How to tell when yours is cooked through: Don’t be afraid to open the lid to check on the fish. Insert the tip of a paring knife into the thickest part of the fillet; it should meet no resistance. Another clue: If the layers are opening or slipping apart (as in the photo), the fish is done or nearly there. If you have a glass pan lid with venting that will fit over your steamer, you can keep an eye on the fish as it cooks.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 4
Ingredients
- 2 Tbs. reduced-sodium soy sauce
- 1/8 tsp. brown sugar
- 4 scallions
- 1 2-inch piece ginger
- 4 6
-oz. cod fillets (or other skinless white fish) - 2 Tbs. neutral-tasting oil (like peanut, sunflower, or safflower oil)
- ½ bunch cilantro with tender stems
Instructions
- In a small bowl, combine the soy sauce, brown sugar, and 2 Tbs. hot water. Stir until the sugar is dissolved.
- Cut the scallions and ginger into matchsticks. Set aside ¼ of the ginger.
- In a wok or skillet, add enough water to just reach the bottom of a steaming basket. Remove the basket and line it with parchment.
- Bring the water to a boil over high heat. Add the fillets to the basket, then set it in the wok. Cover and steam until cooked through, 6-9 minutes, depending on the thickness of the fillets.
- While the fish is steaming: In a small pan over high heat, heat the oil until shimmering. Stir-fry the scallion and ¾ of the ginger until fragrant, about 1 minute. Add the cilantro and the soy sauce mixture. Toss to combine, then immediately remove to a bowl.
- Remove the fish to a plate or platter. Top with the soy sauce mixture and the remaining ginger.
Nutrition Information
Per serving (1 fillet with topping):
- Calories: 210
- Total fat: 8 g
- Sat fat: 1.5 g
- Carbs: 2 g
- Fiber: 1 g
- Total sugar: 1 g
- Added sugar: <1 g
- Protein: 31 g
- Sodium: 390 mg
