We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
I’ve been on a sardine + cod fish kick lately! Cod + sardines are lower in mercury than other kinds of fish, which make them a great choice for cooking. This recipe is simple, aromatic, + full of flavor. You can eat this with grain of your choice + side of vegetables. I like this with broccoli or bok choy + a bed of quinoa. The ginger and scallion oil adds a fragrant and sizzling...
Want to keep this recipe for later? We can email it to you!
Season cod fillets with sea salt.
Julienne half of the ginger roots and slice the other half. Julienne the green scallions.
Lay ginger slices and a few pieces of scallion on a plate, then place the cod fillets on top. Steam the fish for 10–15 minutes until tender and opaque.
Mix GF soy sauce, sesame oil, warm water, date or coconut sugar, and a pinch of sea salt in a small bowl to make the sauce.
Heat avocado oil in a small pot until hot.
Remove the steamed fish from the steamer and drain any excess liquid.
Top the fish with julienned ginger and green onions.
Pour the soy sauce mixture over the fish.
Carefully pour the hot avocado oil over the fish and aromatics, ensuring a sizzle as the oil touches the surface.
Want to keep this recipe for later? We can email it to you!
You can substitute cod with any white fish like haddock or halibut.
For a more intense flavor, let the soy sauce mixture sit for a few minutes before using.
Ensure the oil is hot enough to create a sizzle when poured over the fish for maximum aroma.
Can I use a different type of fish?
Yes, you can use any white fish such as haddock, halibut, or pollock.
What can I serve this dish with?
This dish pairs well with quinoa, rice, or any grain of your choice, along with steamed vegetables like broccoli or bok choy.
How do I know the oil is hot enough?
The oil is ready when it starts to shimmer and you can hear a sizzle when it touches the fish and aromatics.
Can I make this recipe ahead of time?
It’s best served fresh, but you can prepare the sauce and julienne the aromatics ahead of time to save prep time.
Is this recipe gluten-free and dairy-free?
Yes, this recipe is both gluten-free and dairy-free as long as you use GF soy sauce.
