chinese steamed fish

Air fryer or oven Chinese steamed cod fish recipe is simple &amp; delicious. With 6-ingredients, this Chinese fish cod recipe is Paleo, Whole30, low carb, and Gluten-free.

Chinese Steamed Cod Fish with Ginger Scallion Sauce

Cod fish fillets (boneless/skinless at about 1-inch thick)

½ tsp coarse sea salt

tbsp coconut aminos (or 1 tbsp gluten free tamari)

tsp toasted sesame oil

tbsp finely chopped ginger

scallions

Fresno

tbsp avocado oil

Slice the cod fillet into two equal weight pieces, ½ lb each fillet. Pat dry with a paper towel.

Fold one piece of the parchment paper in half and place 1 fish fillet in the center and closer to the seam. Repeat with the other half of the fish.

Season each filet with ¼ tsp coarse salt, 1 tbsp coconut aminos, and 1 tsp toasted sesame oil.

To make a paper pouch:  Fold the paper over so the two ends meet, enclosing the food. Beginning at either end of the center crease, make small, overlapping diagonal folds around the filling, pleating it all around to make a semicircular airtight package that looks like a half-moon shape calzone. Seal the packet tight. You might need to twist and fold the end tip to secure the envelope.

If use air fryer: place 1 packet inside of the basket. Lightly press the paper pouch down so it won’t get burnt.  Air fry at 300F for 15 minutes or until the fish is soft and flaky. Test with a skewer, if it goes in easily, the fish is done. If not, air fry for 5 additional minutes. If your fish is thinner than 1-inch, reduce the cook time by 5 minutes.

If use oven: Place both packets over a large sheet pan. Bake at 400F for 15-20 minutes or until the fish is buttery soft. The exact bake time will depend on the thickness of the fish fillets and type of fish.

In the meantime, finely chop ginger, scallions, and chili peppers. Divide them into 2 equal piles.

When the fish is about 5 minutes away from ready, in a heavy bottom saucepan, heat up the avocado oil over medium-low heat for about 5 minutes. Cover the saucepan with a lid but leave a small gap open to allow air to come-in.

Carefully remove the fish pouch. Let cool for 3 minutes before using a kitchen scissors to cut open the packet (be careful of the hot steam). Add the aromatics - ginger, scallions, and chilies - on top of the fillets and season with a pinch of salt.

Carefully pour half amount of the hot oil over each fillet and the aromatics on top. Serve hot and immediately.

https://www.youtube.com/watch?v=xozhiHIrIas

I’m bossed with this air fried dish - Chinese Ginger Scallion Cod- made in air fryer or oven! If you are new here, welcome! I Heart Umami shares Asian-inspired paleo, low carb, and/or Whole30 dishes. All of my recipes are also gluten-free and soy-free. You can find this dish, plus meal planning tips on my website (IHeartUmami.com) 

For the ginger scallion cod recipe - https://iheartumami.com/chinese-steamed-cod-fish-recipe/

#cod #airfryer #airfryerrecipes #asianrecipes #asianfood #lowcarbcooking #lowcarbrecipes #glutenfreeasianfood #glutenfree#mealplan #short

Can you “steam” food in air fryer? #shorts

Cantonese Steamed Fish is cooked to silky perfection then drizzled in a light soy sauce for a healthy dish perfect for every occasion!

Cantonese Steamed Fish with Ginger and Shallots (清蒸鱼)

fish ((we get the fish monger

ginger

onions

tbsp light soy sauce

tsp sugar ((or

water

To make sure the plated dish is completely clear of any scales, run a cleaver over the skin and scrape off any last scales.Pro Tip: Do this under a tap of running cold water to wash the scales away.Optional: Score the fish with two lines across its body on both sides.

Use scissors to cut off the fins and to trim the tail.

Optional: Remove the gills.

Preparing The Fish For Cooking

Set up your steamer and bring it to a boil, then coat the fish’s top and insides with ginger. This will reduce any fishy smells.

Place the fish in the steamer and steam for 15 minutes or until cooked. To test it, poke a chopstick through. It should be clean when pulled out.

Pour the excess liquid out of the dish after it has been cooked.

Top the cooked seafood with spring onions and bring the oil to smoking point in a small saucepan. Pour it over the aromatics to sizzle.Pro Tip: You should see a light layer or smoke coming up from the oil once it reaches smoking point.

Meanwhile, combine the light soy sauce, sugar and water in a small saucepan with 1 tbsp cooking oil. Bring to a boil then turn off the heat and set aside.

Pour the sauce AROUND the fish to prevent it from getting soggy.

For The Steaming

Use a fork and spoon to break off the head and tail from the body.

Keep the utensils close together and cut along the length of the fish along the center from one end to the other.

Push the meat aside. The top half can be pushed up and the bottom half to the bottom.

Use the spoon to scoop up the bone. Gently pull it away from the body and place the whole bone on an empty part of the plate.

Put the meat back onto the body where it was before, this time just without the long bone inside.

Spoon some sauce over the fish to season.

Serve immediately as is!

How To Serve The Dish Restaurant Style

A yummy and easy Chinese steamed fish using cod, topped with green onions and ginger, and served with soy sauce.

Easy Chinese Steamed Fish

½ lb cod (see note 1)

tbsp green onions (thinly sliced, divided)

tbsp ginger (julienned, divided)

vegetable oil (see note 2)

soy sauce (see note 3)

sugar

salt

½ tsp sesame oil

Prep your steamer pot. Bring water to a boil and lower to a simmer. Add the steamer insert on top.

In a large bowl, add 1 tablespoon of green onions to the bottom, followed by the  cod. Lastly, add 1 tablespoon of ginger over the fish.

Put the bowl in the steamer pot and let the fish steam for 8-10 minutes or until cooked through.

Combine the vegetable oil and the rest of the ginger in a medium saucepan. Heat for 15-20 seconds until the oil starts to sizzle.

Remove the fish from the steamer pot and place the fish onto a large plate. Pour the cooked ginger mixture over the fish.

Top the fish with remaining green onions. Set aside.

Combine all the ingredients for the soy sauce in a small bowl and mix.

Heat the soy sauce sauce in a sauce pan for 15-20 seconds until the edges start to bubble.

Pour over the fish and serve immediately.

Looking for a simple fish dinner? This steamed fish with ginger, scallions, and a splash of soy sauce is light, healthy, and easy to make. Ready in just 25 minutes, it's finished with hot oil for that perfect sizzle. Serve with steamed rice for a complete meal.

Steamed Fish with Scallions, Ginger and Soy Sauce (Ca Hap Gung Hanh)

lbs white flesh fish (sea bass, tilapia, or cod)

black pepper

soy sauce

vegetable oil oil

Set up the steamer

Fill the bottom of the steamer with water, making sure it doesn&#8217;t touch the steaming plate. Bring the water to a simmer while you prepare the rest.

Prepare the green onions/scallions

Start by trimming off the root ends of the green onions. Slice the green onions into 2-3 inch long sections. Julienne the green onions by cutting them lengthwise into thin strips. Separate the white part and green part. Set aside.

Prepare the ginger

Use a spoon to peel the ginger, scraping off the skin. Cut the ginger into thin coins. Then julienne the ginger by stacking the slices and cutting them into thin matchstick-like strips. Set aside.

Prepare the fish

Clean the fish by rinsing it and patting it dry with paper towels. If using a whole fish, make slits along the back, down to the backbone, Marinate the fish by coating all sides and inside the slits with salt, ground black pepper, half of the ginger, and white parts of the green onions.

Steam the fish

Place the fish in a single layer on a plate that fits inside a steamer with the lid on. Steam for about 12 minutes if using fillets or steaks, or 25 minutes for whole fish.

Prepare the soy sauce mixture

Mix together light soy sauce and sugar until dissolved. Add a bit of hot water at a time to taste. Set aside.

Add aromatics

Tilt the plate to discard any liquid that collects during steaming (to remove any fishy smell). Remove the plate from the steamer, drizzle the fish with the soy sauce mixture, and top with remaining ginger and green onions (the green part).

Finish with hot oil

When ready to serve, heat vegetable oil in a small saucepan. Carefully pour the hot oil over the aromatics—be cautious, as it may splatter. Serve with steamed rice for a complete meal.

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Top 5 chinese steamed fish recipes from across the web

The most viewed chinese steamed fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Steamed Cod Fish with Ginge...

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Easy Chinese Steamed Fish

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The most viewed chinese steamed fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine