Chinese Baked Cod

Name: Chinese Baked Cod
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 fillet fresh cod or halibut fillets, skin removed, about 6 oz each; 2 tsp toasted sesame oil, divided; kosher salt and freshly ground black pepper; 1 inch fresh ginger, peeled and cut into thin matchsticks; 2 tbsp water; 2 tbsp light soy sauce (regular soy sauce works fine); 2 tsp Shaoxing rice wine (dry sherry can substitute); 2 tsp toasted sesame oil; 1 tsp granulated sugar; dash ground white pepper (black pepper works too)

Classic Chinese Steamed Cod in Parchment with Ginger-Soy Sauce

This elegant technique transforms simple cod into restaurant-quality perfection. The parchment paper creates a gentle steam bath that keeps the fish incredibly moist while the aromatic ginger and rich Chinese sauce infuse every bite. It's one of those dishes that looks impressive but is surprisingly forgiving for home cooks.

ChineseAsianDinnerQuick MealsBaking

Prep10 min

Cook10 min

Total20 min

Servings2

Difficultyeasy

Ingredients

Fish

2 filletfresh cod or halibut fillets, skin removed, about 6 oz each
2 tsptoasted sesame oil, divided
kosher salt and freshly ground black pepper
1 inchfresh ginger, peeled and cut into thin matchsticks

Sauce

2 tbspwater
2 tbsplight soy sauce (regular soy sauce works fine)
2 tspShaoxing rice wine (dry sherry can substitute)
2 tsptoasted sesame oil
1 tspgranulated sugar
ground white pepper (black pepper works too)

Instructions

Position your oven rack in the center and preheat to 400°F. This moderate heat will gently cook the fish without drying it out.
Cut two large rectangles of parchment paper and place one fish fillet in the center of each. Drizzle 1 teaspoon of sesame oil over each fillet, letting it pool slightly around the edges. Season generously with salt and pepper — the fish should glisten with oil and seasoning.
Scatter the julienned ginger evenly over the fish fillets. The ginger will perfume the fish as it steams, so don't be shy with it.
Now for the classic parchment fold: bring the long sides of parchment up over the fish and fold them together twice to create a tight seal. Then twist and fold the short ends under the fish, creating a neat packet that will trap all the steam inside.
Place the wrapped fish packets on a rimmed baking sheet and slide into the preheated oven. The parchment should puff slightly as the moisture creates steam.
⏱ 10 min
After 10 minutes, carefully open one packet (watch for hot steam!) and test for doneness with a fork. The fish should flake easily and be opaque throughout. If you see any translucent areas, rewrap and continue cooking for another 2-3 minutes.
While the fish bakes, whisk together the water, soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper in a small bowl. Taste and adjust — the sauce should be balanced between salty, sweet, and aromatic.
When the fish is perfectly cooked, carefully tear open the parchment packets horizontally — the aroma that escapes is incredible! Pour the prepared sauce evenly over each fillet, letting it mingle with the natural juices.
Finish with fresh cilantro leaves, thinly sliced scallions, and a few rings of red chili for heat and color. Serve immediately while the fish is steaming hot and the parchment is still dramatically puffed.