Asian Steamed Cod w/ Ginger-Soy Soba Noodles


It is Fast Friday again and time for another fast and fabulous dinner suggestion.  If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I recently rediscovered my bamboo basket steamer, an item that we had been gifted with when we got married but I have rarely used.  I forget how easy and healthy steaming food can be.  With no added fats or oils steaming is a dieter’s delight.  The key to good results is starting with a quality protein and to use a flavorful steaming broth since (in this case) the fish readily absorbs the flavors of whatever it is sitting over.  A bland broth will result in flavorless results.  For this recipe the combination of soy sauce, ginger, and garlic produces tasty results.  As the broth simmers the sauce reduces so you can spoon a small amount over the fish when you serve it to heighten its flavor.

The noodles cook while the fish is steaming so add a vegetable and you have a well-balanced dinner in less than half an hour.


For the noodles:

6 ounces soba noodles or other Japanese-style noodle

3 tablespoons soy sauce

1 tablespoon sesame oil

2 teaspoons grated fresh ginger

2 cloves garlic, minced

2 green onions, thinly sliced

  • Fill a large pot with water and bring to a boil.
  • Add the soba noodles and cook 2-3 minutes or until the pasta is done to your preference.
  • Drain the pasta, reserving 1/2 cup of the water.
  • Add the sesame oil to the pot; add the ginger, garlic, and green onion.  Saute one minute.
  • Return the noodles to the pot, add the soy sauce and toss to coat.  If the noodles are sticky, add in the reserved pasta water in 1 tablespoon increments.

For the cod:

4 cod filets or other firm white fish

1/2 cup water

1/2 cup lower sodium soy sauce

1/4 rice vinegar

4 cloves garlic, sliced

3 pieces of fresh ginger

1/4 teaspoon red pepper flakes

2 green onion, sliced

Salt & pepper

1 tablespoon sesame seeds

  • Coat a bamboo steamer with cooking spray.
  • In a shallow saucepan in which the steamer can fit snuggly, add the water, soy sauce, rice vinegar, garlic, ginger, red pepper flakes and green onions.  Bring to a boil then reduce the heat so that the liquid  remains at a simmer.
  • Sprinkle the cod filets with salt and pepper and place in the basket of the steamer.  If you have a smaller steamer you will need to put two filets in each basket.
  • Place the basket over the simmering liquid and steam for 8-10 minutes.  If you have a tiered basket switch the top and bottom baskets half way through cooking so that the filets cook steam evenly.
  • Divide the fish between four plates, spoon some of the steaming sauce over the fish and sprinkle with the sesame seeds.  Serve with the ginger-soy noodles.

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