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Fish, East Asian

Steamed cod with chopped chilies and rice

Steamed cod with chopped chilies is a fish dish for 4 people, ready in 30 minutes, easy to make, for about €4.50 per person. The key is pouring smoking hot oil over the fish right before serving, it wakes up the garlic and tames the chili. Inspired by Hunan cuisine, it's served with plain rice to balance the heat.

Cod steamed under a blanket of chopped red chilies, a Hunan specialty, spicy but tender.

Steamed cod with chopped chilies and rice
Total time
30 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Under its layer of chopped red chilies, the cod stays moist thanks to the gentle, quick steam cooking. Garlic and ginger infuse the flesh as it cooks, then the hot oil poured on at the last moment sizzles everything and releases the aromas. The result is a spicy, fragrant fish, never dry, served over plain rice that soaks up the chili juices.

This is a dish for a weeknight when you want to break from your usual recipes, or for a dinner with adults who enjoy heat. Plan a bit of time to chop the chilies and cook the rice alongside, but the cooking itself asks for almost nothing. Mon Chou suggests this Hunan style dish to change things up without complicating your evening.

The ingredients

4 people

Fish counter

  • Cod fillets 4

Fruits and vegetables

  • Fresh red chilies 5
  • Garlic 5 cloves
  • Fresh ginger 25 g
  • Scallions 3

Pantry

  • Soy sauceoften in the pantry 2 tbsp
  • Rice vinegaroften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Fish, Soy, Gluten

The step by step recipe

  1. Finely chop the chilies, garlic, and ginger, mix them with a pinch of salt and the vinegar.

    Wear gloves to cut the chilies, it keeps you from rubbing your eyes later.

  2. Arrange the cod in a dish that fits your steamer basket.

    Place a slice of ginger under each piece.

  3. Cook the rice in salted water, then drain it. 11 min

    Plain rice tames the chili.

  4. Spread the chili mixture over the fish and steam, covered. 10 min

    Without a steamer basket, set a rack over a pot of simmering water and cover.

  5. Heat the oil until smoking and pour it over the fish along with the soy sauce.

    The hot oil makes the garlic sizzle, watch out for splatters.

  6. Sprinkle with scallions and serve right away.

    For kids, prepare a side without chili.

Our tips to get it right

  • Pick thick, evenly sized cod fillets, they'll steam through at the same rate.
  • Taste the chili mix before spreading it, you can remove the seeds from one or two chilies if you want less heat.
  • Pour the smoking oil over the fish in several passes, it spreads the heat better and avoids scorching one spot.

The variations

  • Swap the cod for hake or pollock, both white fish that steam well.
  • For a vegetarian version, use thick slices of firm tofu instead of fish, the steaming time stays the same.
  • To save time, make the chili mix the night before and keep cooked rice in the fridge, all that's left is to steam the fish.

What to serve it with

  • Plain rice to tame the heat
  • Fresh sliced cucumber
  • Light green tea

Storage

Cooked cod keeps for 1 day in the fridge in a sealed container, its texture declines quickly after that. Reheat it gently by steaming or for a few seconds in the microwave, never on full power or the fish will dry out. This dish doesn't freeze well, it's best eaten the same day.

Questions about this dish

Can I make the chili mix ahead of time?

Yes, you can chop the chilies, garlic, and ginger the night before and keep them in a sealed container in the fridge. Mix in the salt and vinegar just before spreading it on the fish to keep the flavor fresh.

What chili can I use if I can't find fresh red ones?

Fresh green chilies work too, giving a slightly grassier, less sweet flavor. Avoid dried chilies here, the fresh chopped texture is part of the dish.

How do I know when the cod is done steaming?

The flesh should flake easily with a knife tip and turn opaque. Ten minutes is enough for thick fillets, check a bit earlier if your pieces are thin.

What if I don't have a steamer basket?

Set a rack or an upturned bowl in a pot with a little simmering water, place the dish on top, and cover. The water should never touch the fish, or it will boil instead of steam.

How long does it take to make a steamed cod with chopped chilies and rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a steamed cod with chopped chilies and rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a steamed cod with chopped chilies and rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten. Always check the labels of the products you buy.

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