In season recipe focus: Spicy Steamed Cod with Ginger and Spring Onions

The ultimate Asian-inspired dinner – and just what we need now the weather has turned this week in Greater Manchester!

This healthy, punchy and fragrant spicy steamed cod dish is sure to be a firm family favourite. Make the most of the fresh shredded spring onions whilst they’re at their best – May is the seasonal peak for the delicious veg.


200g broccoli, blanched florets

360g chunky cod loin, skinned and diced

20g fresh ginger, peeled, finely shredded

20ml extra virgin olive oil, infused with Thai dried red chilli peppers

1 bunch spring onions, finely shredded

100g cooked rice

lime, cut into wedges

1 bunch fresh coriander

Salt and ground black pepper


  1. Heat oven to 200°C/180°C fan/gas 6.
  2. Cut a large rectangle of foil, big enough to make a large envelope.
  3. Place the broccoli on the foil, followed by the cod, then the ginger.
  4. Pour over the extra virgin olive oil, and season with salt and pepper.
  5. Fold over the foil, seal the 3 edges and place on a baking tray.
  6. Cook for 20 minutes, then open the parcel and scatter the spring onions.
  7. Serve with rice, lime juice and fresh chopped coriander.

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