Equipment
Ingredients
Fish
- 340 g black cod fillets, skin-on or off
- 2 g salt
- 15 ml dry white wine
Aromatics
- 15 g fresh ginger, peeled and julienned
- 2 scallions, julienned
Finishing Sauce
- 30 ml soy sauce
- 5 ml toasted sesame oil
- 2 g sugar
- white pepper
- 15 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 215 kcal
- Protein
- 32 g
- Carbohydrates
- 12 g
- Fat
- 4 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 1324 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 73 mg
- Potassium
- 820 mg
- Calcium
- 64 mg
- Iron
- 1.9 mg
- Magnesium
- 68 mg
- Phosphorus
- 368 mg
- Zinc
- 1.0 mg
- Vitamin A
- 35 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 62 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.15 mg
- Niacin
- 3.7 mg
- Folate
- 32 mcg
- Water
- 185 g
- Alcohol
- 1 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the black cod fillets dry with paper towels. Season lightly with salt on both sides. Place the fish on a microwave-safe plate.
Scatter the julienned ginger and the white parts of the scallions over and around the fish. Drizzle the dry white wine over the fillets.
Cover the plate tightly with microwave-safe plastic wrap (poke two small holes for steam vent) or a fitted microwave cover. Microwave on high for 3 to 4 minutes. The fish should be opaque and flake easily with a fork. Aim for an internal temperature of 60°C/140°F for optimal texture, or 63°C/145°F for FDA safety standards.
While the fish cooks, combine soy sauce, hot water, sugar, white pepper, and toasted sesame oil in a small bowl. Stir until the sugar dissolves.
Carefully remove the plate from the microwave (caution: hot steam). Tilt the plate gently to drain and discard the cloudy cooking liquid, which can taste overly fishy. Top with the reserved green scallion parts and pour the sauce mixture over the fish. Serve immediately.
Chef's Notes
- Black cod has a very high oil content, making it forgiving to cook, but standard cod or halibut are much leaner; reduce cooking time by 30-60 seconds if using leaner white fish.
- For the julienne ginger, peeling with a spoon removes the skin without wasting the flesh. Slice into thin coins first, then stack and slice into matchsticks.
- Draining the cooking liquid after microwaving is a crucial step often skipped by beginners; this liquid contains albumin and strong proteins that muddy the flavor of the final sauce.
- If you prefer a more traditional presentation, heat a tablespoon of neutral oil until smoking and pour it over the scallions at the very end to release their aroma.
Storage
Refrigerator: 2 days — Texture degrades upon reheating; best consumed immediately.
Troubleshooting
Fish edges are dry or rubbery
Cause: Overcooking due to high microwave wattage or thin fillets
Fix: Trim the dry edges and serve the moist center with extra sauce
Prevention: Check doneness at the 2:30 or 3:00 minute mark; microwaves vary significantly in power
Cultural Context
Steam-cooking fish is a cornerstone of Cantonese cuisine, prized for showcasing the freshness of ingredients. While traditional methods use bamboo steamers over a wok, the microwave essentially acts as a hyper-efficient steam chamber, heating the water molecules within the fish to cook it gently from the inside out.
