If you’ve never tried Chinese-style steamed fish before, this cod version is a gentle, flavorful place to start. It’s silky, tender, and takes barely 30 minutes from start to finish — no bamboo steamer needed. And that moment when hot oil hits the ginger and scallion topping? Pure kitchen magic.
A Family-Style Dish That Never Gets Old
I grew up seeing steamed fish served on the dinner table when guests came over, especially during holidays or special weekends. There was something quietly impressive about a simple fish dish done right — no bells and whistles, just delicate flavors, clean presentation, and a little sizzle at the end.
Now, even though I don’t always have access to whole fish or a traditional steamer, I still crave that same feeling. This version uses cod fillets and parchment paper to “steam” the fish either in the oven or the air fryer. It’s easy, doesn’t require fancy tools, and it’s the kind of dish that feels both healthy and indulgent.
Why This Recipe Works So Well
- Minimal Ingredients, Maximum Flavor: Just six ingredients — cod, ginger, scallions, oil, soy sauce, and chilies — and every one of them pulls its weight.
- Steamed Without a Steamer: The parchment pouch (en papillote style) locks in moisture and flavor.
- That Hot Oil Finish: It’s more than a garnish. It lightly cooks the aromatics and gives the dish a fragrant, sizzling finish.
- Great for Meal Prep: You can freeze the entire packet raw and cook it straight from the freezer — no thawing needed.
The Lucky Meaning Behind the Fish
In many Chinese households, fish is more than just dinner — it’s symbolic. The word for fish (yú, 魚) sounds like the word for surplus (also yú, 余). So having fish on the table, especially during Lunar New Year, represents abundance and prosperity. It’s like saying, “May we always have more than we need.”
While the tradition often involves steaming a whole fish, this recipe is designed to be more practical — using cod fillets means no bones to fuss with and an easier cleanup.
How to Steam Cod Fish Without a Steamer
I don’t own a bamboo steamer, and honestly, I don’t miss it. Wrapping fish in parchment paper and letting it cook in its own juices inside the oven or air fryer works beautifully.
Here’s how I do it:
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Start with Dry Fish: Pat your cod fillets dry with paper towels. This helps keep the texture smooth and prevents the pouch from getting watery.
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Make a Parchment Pouch: Fold a large piece of parchment in half. Place the fish on one side, add ginger, scallions, and a few thin slices of chili.
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Seal it Well: Fold the paper over and crimp around the edges in overlapping folds. It should look like a calzone or half-moon. Twist the tip to lock it shut.
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Oven or Air Fryer: Bake at 400°F for about 15–18 minutes. In the air fryer, it usually takes 12–15 minutes depending on the thickness of your fillet.
Once done, open the pouch carefully — the steam will be hot — and get ready for the final touch.
The Sizzling Oil Trick (My Favorite Part)
This step takes things to the next level. Heat up neutral oil (I use avocado or grapeseed) until it’s just about to smoke. Then pour it directly over the ginger and scallion topping. You’ll hear that satisfying sizzle as the aromatics cook on contact.
That quick flash of heat releases all those spicy, oniony flavors and turns your fish into something restaurant-worthy. It’s fun, it smells amazing, and it makes the sauce taste ten times better.
Freezer Meal Tip: Yes, You Can Prep This Ahead
When I know I’ve got a busy week coming up, I assemble a couple of these parchment packets and slide them into freezer bags. Add the raw fish, chopped ginger, scallions, and a few chili slices — then freeze flat.
To cook, no need to thaw. Just bake or air fry straight from frozen. Add 5–8 extra minutes to the cook time, and you’re good to go. Weeknight dinner, sorted.
Serving Ideas from My Kitchen
This dish goes beautifully with a few simple sides. I usually pair it with:
- Steamed jasmine rice or cauliflower rice
- Chinese-style sautéed greens — like bok choy or Chinese broccoli
- Quick garlic stir-fried cabbage
- A clear soup like miso or light chicken broth to round things out
If you’re eating low carb or gluten free, this meal checks all the boxes — satisfying, nourishing, and light.
Quick Ingredient Notes
- Cod Fillets: Choose fresh if you can, but frozen (thawed) fillets work too. Just make sure to pat them very dry before wrapping.
- Scallions & Ginger: These aren’t just garnish — they’re the soul of the sauce. Use fresh, and slice them thin.
- Soy Sauce or Tamari: Tamari is a great gluten-free swap. You can also use coconut aminos for a slightly sweeter flavor.
- Chilies: Totally optional. I like a few slices for a mild heat, but skip them if you’re cooking for kids or sensitive tastebuds.
- Oil: Neutral oils work best here. You want one with a high smoke point so it sizzles without burning.
Steamed Cod Fish
This Chinese-style steamed cod is gently cooked in parchment pouches until perfectly flaky, then finished with sizzling hot oil poured over fresh ginger, scallions, and chili. It’s clean, flavorful, and super easy—no bamboo steamer required!
Ingredients
- 1 lb boneless, skinless cod fillets (about 1-inch thick)
- 3 scallion bulbs, chopped
- 1 tbsp fresh ginger, finely chopped
- 0.8 oz Fresno or serrano red chili, seeds removed and minced
- 2 tbsp coconut aminos (or 1 tbsp gluten-free tamari)
- ½ tsp coarse sea salt
- 2 tsp toasted sesame oil
- 4 tbsp avocado oil
Instructions
- Start by cutting the cod into two equal portions and gently patting them dry with a paper towel. Tear off two large sheets of parchment paper and fold each in half like a book. Place one cod fillet near the folded edge of each sheet.
- Season the fish with a sprinkle of sea salt, a drizzle of coconut aminos, and a touch of sesame oil. Now, fold the parchment over the fish and begin sealing the edges by making small overlapping folds, working your way around to create a tight half-moon pouch. Twist the end to secure it.
- Air fryer method: Place one pouch in the basket, pressing it down slightly to avoid contact with the heating element. Cook at 300°F for about 15 minutes. Check doneness by inserting a skewer—it should slide in easily. If not, add a few more minutes.
- Oven method: Set both packets on a baking sheet and bake at 400°F for 15–20 minutes. Thicker fillets may need a bit more time, while thinner pieces will cook quicker.
- While the fish cooks, prepare your aromatics. Finely mince the ginger, chop the scallions, and dice the chili. Split them into two equal portions.
- When the fish is almost done, warm the avocado oil in a small saucepan over medium-low heat. Let it heat gently for about 5 minutes with the lid partially covering the pan.
- Once the fish is cooked, let the packets rest for a couple of minutes. Then, carefully snip them open—watch out for hot steam! Top each fillet with its share of chopped aromatics and a pinch of salt.
- Finally, pour the hot oil evenly over the aromatics and fish. You’ll hear a satisfying sizzle as the flavors come alive. Serve immediately.
Notes
- You can use halibut, bass, or tilapia instead of cod—just adjust the cooking time based on thickness.
- For thinner fillets, reduce cook time by about 5 minutes.
- Want to prep ahead? Assemble the fish packets and freeze them flat in zip-top bags along with the chopped aromatics. No need to thaw—just increase the cook time slightly and finish with hot oil as usual.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 560Total Fat 35gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 28gCholesterol 125mgSodium 1034mgCarbohydrates 8gFiber 1gSugar 5gProtein 53g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Chinese steamed cod with ginger scallion sauce is one of those recipes that feels like it came from a grandmother’s kitchen — simple, cozy, and deeply flavorful. But the best part? You can pull it off in half an hour with just a handful of ingredients.
I’ve served this for date nights, quick weeknight meals, and even prepped it ahead for freezer-friendly dinners. Every time, it gets that “how did you make this?” reaction — and the answer is always the same: it’s simpler than it looks.
Give it a go, and don’t skip the sizzling oil trick — trust me, it’s a moment worth experiencing.
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