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Steamed Cod with Ginger and Scallions

This simple Asian-style gingery seafood dish goes well with spicy sesame eggplant.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •   4 skinless cod fillets, (6 to 8 ounces each)
    •   2 tablespoons soy sauce
    •   Coarse salt and ground pepper
    •   3 tablespoons rice vinegar
    •   2 tablespoons finely grated, peeled fresh ginger
    •   6 scallions, green parts cut into 3-inch lengths


  1. In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
  2. Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
  3. Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

This great family recipe is thanks to Martha Stewart Recipes at


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