ginger 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

Recipe video above. Named as such because the ginger and green onion topping sizzles dramatically when you pour hot oil over oven steamed fish! An incredibly simple way to make a healthy steamed fish recipe a whole lot more exciting with fresh Asian flavours.Squidge every bite of fish very well in the sauce before eating. The sauce is really tasty - it will surprise you.

Sizzling ginger steamed fish

x 180 grams/ 6 oz thinnish white fish

salt

white pepper ((sub black))

green onion (, green part only, finely sliced on diagonal (Note 3))

tbsp ginger (, finely julienned (Note 3))

tsp light soy sauce (,

tsp sesame oil (, toasted)

tbsp peanut oil ((or veg, canola, grapeseed))

Preheat oven to 200°C/400°F (180°C fan).

Prepare parcel - Place a 2 x 25cm / 10&quot; piece of foil on a work surface. Top with a piece of parchment/baking paper slightly smaller. Place fish on paper.

Season fish &amp; wrap - Sprinkle each side of the fish with a SMALL pinch of salt and pepper. Drizzle the top of each fish with 1/2 tsp sake. Form a parcel - make a parcel with the paper first, then the foil. (See video or step photos).

Bake - Place parcels on a tray. Bake for 12 minutes or until the internal temperature is 55°C/130°F (I pierce thermometer through foil) or the fish flesh flakes (open to check). Thin fish cooks fast when enclosed!

Rest 3 min - Put each parcel on a plate and unwrap, folding down the sides to create a “boat” that will catch the sauce that you can squidge the fish in. Rest for 3 minutes - heat the oil while it rests.

Heat oil until hot in a tiny saucepan or small pan over medium heat.

Sizzle! Top the fish with green onion, ginger and chilli. Drizzle with soy and sesame oil. Pour oil all over the green onion and ginger - it will sizzle dramatically!

Serve immediately. Eat fish out of foil, squidging the flaky pieces well in the sauce before eating. See post for what I served it with!

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