I adore black cod. It’s one of my favorite fish. It’s got a mild flavor and buttery flesh, not unlike halibut or sea bass. In fact, of the three, my preference is for black cod. This is quite fortunate because it’s certainly cheapest!
The silky, soft flakes of black cod paired with the boldness of ginger, chives, and peppery olive oil makes for some serious comfort food. It’s also elegant enough for a special dinner and sure to please.
Ingredients for Two Servings:
- 1 teaspoon freshly grated ginger
- 1 tablespoon snipped chives
- 1 fresh black cod steak
- 1-2 tablespoons of olive oil
- Sea salt
First things first: prepare your toppings.
I’ve found that the easiest way to grate fresh ginger is to use a microplane, like the kind you’d use for zesting citrus. Ginger is renowned for its digestive properties and I love the heat it brings to this dish. It is well suited to the richness of the cod.
I usually use my kitchen shears for cutting chives and green onions. The tender greens of the lily family are low-FODMAP, and therefore are my go-to choice for gut-happy aromatics.
Next prepare your steamer, if you have one, or fill a small pot with 1-2 inches of water and bring it to a boil.
Top your black cod steak with the ginger and chives and set into your steamer or pot using tongs to protect your lovely digits.
Cover and steam on high heat for 5 minutes. To check the doneness of the fish, use your tongs, or a fork, to press into the center of the meat near the vertebrae bone. If the flesh pulls back easily from the central bones it should be done. If not, return the lid and steam further, checking after a minute or two.
Keep in mind that the fish will continue to cook by means of it’s own residual heat as it is portioned and plated. My secret to perfectly cooked fish is to pull it just before it seems done, and let it self finish.
I prepare this recipe whenever I find fresh black cod, and it’s always a treat! Pictured is my steamed black cod with ginger and chives, radiant heirloom carrots, fennel bulb and mineral dense parsley. I hope you enjoy it too!