Ginger-Scallion Steamed Cod with Sizzling Oil

By Sprig Originals ✓ · cooked up in Sprig

Silky cod fillets steam over ginger and scallion until they flake at the touch of a fork, then get finished with a savory coconut-aminos pan sauce and a spoonful of smoking-hot sesame oil that crackles the aromatics right at the table. Tender baby bok choy steams alongside, so the whole dish comes together in one pan in under 30 minutes.

Ingredients

• 4 fillets skinless cod fillets, about 6 oz each and 1 inch thick
• 1 tsp fine sea salt
• 1/4 tsp ground white pepper
• 3 inch piece fresh ginger
• 6 scallions
• 1 lb baby bok choy, halved lengthwise
• 1/3 cup fresh cilantro leaves

• 3 tbsp coconut aminos
• 1/4 cup chicken broth
• 1 tsp honey
• 2 tsp unseasoned rice-free coconut vinegar or apple cider vinegar

• 3 tbsp avocado oil
• 2 tsp toasted sesame oil
• 2 cloves garlic, thinly sliced
• 1 red Fresno chile, thinly sliced

Instructions

1. Pat the cod fillets very dry with paper towels and season all over with the sea salt and white pepper. Let them sit at room temperature while you prep the aromatics, about 10 minutes.
2. Peel the ginger. Cut half of it into 8 thin coins and slice the other half into fine matchsticks; keep the matchsticks separate. Trim the scallions: cut the white parts into 2-inch lengths and slice the green tops into thin 2-inch slivers, then drop the slivers into a bowl of cold water so they curl.
3. Set a steamer rack in a wide 12-inch skillet or wok and add 1 inch of water. Scatter the ginger coins and scallion whites on a heatproof plate that fits on the rack, lay the cod on top, and bring the water to a strong boil over high heat.
4. Cover and steam the cod for 7 to 9 minutes, until the fillets are opaque and flake easily at the thickest point (145°F on an instant-read thermometer). During the last 3 minutes, tuck the halved baby bok choy around the fish or directly on the rack to steam until crisp-tender.
5. Carefully lift out the plate and the bok choy. Transfer the fish to a warm serving platter, discarding the steamed ginger coins and scallion whites, and arrange the bok choy alongside. Pour off any watery liquid from the platter so the sauce stays bright.
6. Discard the steaming water and wipe the skillet dry. Add the coconut aminos, chicken broth, honey, and vinegar and simmer over medium-high heat for 1 to 2 minutes, until slightly syrupy. Pour the sauce around, not over, the fish.
7. Scatter the ginger matchsticks, drained scallion slivers, and cilantro over the cod. In a small saucepan, heat the avocado oil and sesame oil over medium-high until shimmering and just starting to smoke, about 2 minutes, then add the garlic and chile and swirl for 15 seconds.
8. Immediately spoon the hot oil over the aromatics on the fish so they sizzle and wilt. Serve right away, spooning the pan sauce from the platter over each portion.

Chef's tips

Nutrition (per serving, estimated)

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