A MEAL YOU CAN MAKE
Ginger-steamed fish
Fish steamed with ginger and its own juices, alongside rice and greens.
About 36 minutes · 2 servings · Hob · large deep lidded pan · steaming rack · heatproof plate · plate lifter or oven gloves
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Cod fillets, boneless
- 20g Ginger, fine matchsticks
- 40g Spring onion, fine strips
- 20g Soy sauce
- 10ml Rapeseed oil
- 300g Ready-cooked rice, sealed shelf-stable pack
- 250g Pak choi, quartered
- 700ml Water
Allergens: Fish, soya and usually wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~430 kcal · 35g protein · 56g carbohydrate · 9g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Use a lidded pan with a stable steaming rack and heatproof plate that fits inside. Check fish for bones. Slice ginger and spring onion. Place fish on the plate with ginger and soy sauce; keep raw-fish utensils separate.
Heat rice and greens
Heat rice with pak choi and a splash of water in the pan, following the rice packet instructions. Stir until rice steams throughout and greens are tender. Transfer to a covered bowl.
Prepare the steamer
Put the rack in the empty pan. Add the measured water, ensuring its level stays below the plate; remove excess if needed. Bring to a boil. Carefully lower the fish plate onto the rack and cover.
Steam the fish
Keep water gently boiling under a closed lid. Stay nearby; top up with hot water if it runs low. Lift the lid away from your face when checking. Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.
Check: Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.
Check and serve
Lift the plate using gloves or a plate lifter. Add spring onion and rapeseed oil to the hot fish; spoon the cooking juices over it. Serve with rice and greens. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 21 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Cantonese-inspired · boneless fillet adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.