Uploaded April 2026 | Updated September 2026, 1 week ago
Delicate cod fillets gently steamed with fresh ginger, garlic, and a savory soy-infused butter sauce.
Ingredients
For the Cod:
4 cod fillets (about 6 oz each)
2 Tbsp butter or tallow (for the steamer or pan)
Salt and black pepper, to taste
For the Ginger-Soy Sauce:
2 Tbsp butter
1 clove garlic, minced
1 Tbsp fresh ginger, grated
2 Tbsp coconut aminos or tamari (no sugar added)
1 Tbsp lime juice
1 tsp sesame seeds (optional, for garnish)
2 green onions, thinly sliced (for garnish)
Macronutrients
(per serving, serves 4)
Protein: 34g
Fat: 20g
Carbs: 3g
Preparation
Season cod fillets lightly with salt and black pepper.
Prepare a steamer or a large skillet with a fitted lid. Add about 1 inch of water and bring to a gentle simmer.
Grease the steamer basket or skillet surface with butter or tallow, then place the cod fillets in a single layer.
Cover and steam for 6–8 minutes, or until the fish is opaque and flakes easily with a fork. Remove and set aside.
While the cod steams, melt 2 Tbsp butter in a small saucepan over medium heat. Add minced garlic and grated ginger, cooking 1–2 minutes until fragrant.
Stir in coconut aminos and lime juice, whisking until smooth and slightly reduced, about 2 minutes.
Spoon the warm ginger-soy butter sauce over the steamed cod.
Garnish with sliced green onions and sesame seeds, then serve immediately — excellent with sautéed bok choy or cauliflower rice.
Delicate cod fillets gently steamed with fresh ginger, garlic, and a savory soy-infused butter sauce.
Ingredients
For the Cod:
4 cod fillets (about 6 oz each)
2 Tbsp butter or tallow (for the steamer or pan)
Salt and black pepper, to taste
For the Ginger-Soy Sauce:
2 Tbsp butter
1 clove garlic, minced
1 Tbsp fresh ginger, grated
2 Tbsp coconut aminos or tamari (no sugar added)
1 Tbsp lime juice
1 tsp sesame seeds (optional, for garnish)
2 green onions, thinly sliced (for garnish)
Macronutrients
(per serving, serves 4)
Protein: 34g
Fat: 20g
Carbs: 3g
Preparation
Season cod fillets lightly with salt and black pepper.
Prepare a steamer or a large skillet with a fitted lid. Add about 1 inch of water and bring to a gentle simmer.
Grease the steamer basket or skillet surface with butter or tallow, then place the cod fillets in a single layer.
Cover and steam for 6–8 minutes, or until the fish is opaque and flakes easily with a fork. Remove and set aside.
While the cod steams, melt 2 Tbsp butter in a small saucepan over medium heat. Add minced garlic and grated ginger, cooking 1–2 minutes until fragrant.
Stir in coconut aminos and lime juice, whisking until smooth and slightly reduced, about 2 minutes.
Spoon the warm ginger-soy butter sauce over the steamed cod.
Garnish with sliced green onions and sesame seeds, then serve immediately — excellent with sautéed bok choy or cauliflower rice.
