March 30, 2015

Steamed Black Cod With Ginger And Chili

Recipe: Amy Rosen

Marinating the fish for 30 minutes allows it to soak up all the flavors of the zesty ingredients, from fresh ginger to red chilis.


  •  2″ knob fresh ginger, peeled and grated, plus 1″ knob, peeled and thinly sliced
  • 1/2 tsp sugar
  • 2 tbsp soy sauce, plus 2 tsp
  • 1 tbsp dry sherry or Shaoxing rice wine (available at Asian markets)
  • 1 tsp sesame oil
  • 4 thick, boneless, skin-on black cod fish fillets (about 5 to 6 oz. each)
  • 4 green onions, thinly sliced 
  • 1 fresh long red chili, seeds removed, finely chopped
  • 1 tsp toasted sesame seeds
  • Baby bok choy or other Asian green, steamed, to accompany


Yield: Serves 4

  1. Combine grated ginger, sugar, soy, sherry or rice wine, and sesame oil in a large bowl. Add cod, toss to coat, cover and marinate in refrigerator for 30 minutes.
  2. Add 4 cups water to a pot large enough to fit a Chinese steamer basket, and bring to boil. Line steamer basket with parchment paper. Scatter lined steamer basket with half the green onions and half the ginger. Add marinated cod fillets to steamer basket, skin-side-down. Spoon some marinade with grated ginger over the fillets, and scatter with remaining green onion, sliced ginger, and chili.
  3. Set steamer basket over pot of boiling water, making sure it doesn’t actually touch the water, cover and cook until fish is done, about 12 to 15 minutes, depending on thickness of fillets. Drizzle with 2 tsp soy and sprinkle with sesame seeds just before serving. A perfect meal when paired with steamed Asian greens and rice.

Michael Alberstat


House & Home May 2012


Ashley Denton (Food) Morgan Michener (Prop)