Steamed Cod With Ginger and Spring Onion – No Apology

A few years ago I wrote a brief blog post on things a blogger should not do. The stand-out advice I gave was to never start a post with some drivel like “Ooooh, sorry peeps, I haven’t posted in ages, I’ve been super-busy with my new fashion line.” My point being that the Internet doesn’t care. You don’t care and neither do I. So instead of raking my consciousness with guilt, I’m giving you a steamed cod recipe and no apology for not posting last week.

As it happens, I was preoccupied last week. But you too were filling your hours and days with profitable enterprise. I’ll bet you didn’t notice my absence. The only thing I did that may tickle your tastebuds was cook these delicious Steamed Cod parcels.


  • 1 450gm piece of fresh cod
  • 12 asparagus stalks
  • 3cm piece of root ginger
  • 5 or 6 spring onions
  • 2 teaspoons of soy sauce
  • 2 teaspoons of sesame oil
  • A couple of pinches of black pepper

Using a sharp filleting knife, skin the fish as I show in the picture. Cut it into two pieces, making one slightly bigger than the other (you greedy thing!).

That’s a big piece of cod for just two people.

Wash and slice the spring onions into bite sized pieces. Peel and slice the ginger nice and thin. Only the bravest (most foolish) of your diners will eat the ginger. Prepare the asparagus stalks by breaking off the woody ends. Place the cod onto a bed of asparagus on a piece of greaseproof paper large enough to form a loose parcel. Place the ginger on and then add the spring onions on top. Pour over half the soy sauce and half the sesame oil. Sprinkle with the black pepper.

The sesame oil is good quality. My advice; spend the money for good oil.

Form a loose parcel with the paper. Tie the parcel with some kitchen twine. It is a bit fiddly but I make no apologies as it will prevent things falling apart mid steam.

I do a pretty good parcel. Why can I never wrap Christmas presents like this?

Place in a steamer (or steam oven) for 8 minutes. Remove the parcels and open, being mindful of the hot steam. Lift the entirety of the food from the paper using a spatula. Serve it on white rice. Pour the liquor over the dish and get it to the table double quick.

This is a really delicious and subtle bit of food. I encourage you to try it.

You will need to make no apologies for this delight of subtle tastiness. Just like I fell no need to apologise for my lack of posts….

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Latest comments
  • En papillote is my very favourite way to cook fish, and I love the idea of placing the fish on a raft of asparagus spears; it would flavour the spears and prevent the fish swimming in a puddle of liquid. Great recipe!

  • A fine method for cooking a fine fish. Well done sir…

  • Oh, that has my taste buds dancing happily and I must say, it was worth the wait!

  • I feel exactly the same… in fact, every. single. time. I read those apologies up front in a blog post, I get into a severe case of the eye-roll… particularly because, having been around the blogosphere for a long time, I know that the more apologetic the blogger sounds, the higher the chances he or she will disappear again after two posts, at most three 😉

    (am I too mean?)

    anyway, loved this recipe. Glad to see you post, and no matter how rarely or frequently, I will be here!

  • Perfect springtime dish, so light. Big thumbs-up from Suffolk.

      • We have lots in the garden, first thing we did when we made the veg plot was to plant it. It’s a joy, truly seasonal (I don’t buy the imported stuff any more) and tastes so good when it’s fresh.

  • My favorite, is “sorry I haven’t posted for a while, I started vomiting blood…” Ew. On the brighter side of life, this cod is stunning. I never ever remember to use parchment paper for this purpose. I even have cute little parchment bags. No effort at all. Maybe I should just leave them out so I remember…

  • Conor — my very favourite way of cooking fish and you make it simpler than any of my recipes ! I prepare this almost every week – my palate sings and my doctor gives praise! Except I make it simpler still in just steaming the whole recipe in a Chinese steamer sans paper or any other cover . . . the asparagus is a nice Western touch . . . I normally add something from the Chinese garden . . . . Oh – great to say hello to you on the Instagram on the top of the mountain: you sounded very pleased with yourself and made me clap with a huge smile . . .

  • So elegant!

  • I’ll have to make this when my in-laws come to visit in a few weeks. They love seafood. Though I don’t have a steamer or steam oven so will have to figure something out. But I love the flavours.

  • Hmm ? Amused in more ways than one . . . 🙂 !

  • I laughed out loud – how right you are…. the only people who REALLY care are ourselves. Once my posts go out into the ether, which my husband comically refers to as the ‘interweb’, I release all thoughts of who might and who won’t read it.
    As for your posts, they are always a delight and I thoroughly enjoy reading them.
    I make a very similar steamed salmon and steamed trout recipe – exactly the same ingredients….they are great together.

  • I guess I should not apologize for taking so long to drop in for a visit. 😀 Now that I’m here, I have lots of good things to read about. Florida has cod but it is flown in, I think I’ll prepare this with fresh grouper which would be about the same thickness.

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