Codfish, or cod, are white in color and have a moist and flaky texture and mild flavor once cooked. There are several possible preparation methods, but steaming the codfish keeps it moist and flavorful. Adding other ingredients to the fish while it steams helps to infuse it with flavors. Once you finish steaming cod, serve it over a bed of rice to create an easy meal.
Steam in a Basket
Rinse the codfish fillet under cool running water. Pat the fish fillet dry with paper towels.
Place the cod into a steamer basket. Fill the steamer with 1 inch of boiling water. Cover the steamer and steam the fish for 5 to 10 minutes.
Remove the codfish when it flakes with a fork. Serve hot.
Steam Without a Basket
Prepare the codfish fillet by rinsing it under cool water. Pat the fish dry with paper towels to remove the excess water.
Fill the steamer with 1 inch of boiling water. Place a heat-resistant dinner plate onto the top of the steamer. The plate needs to cover the top of the steamer completely.
Place the codfish fillets onto the dinner plate so that they do not touch. Cover the plate with the steamer lid to cook the fish fillets.
Steam the codfish for 10 minutes or until the fish flakes easily with a fork.
Steam in Foil
Rinse the codfish fillets under cool water. Pat the fish dry with paper towels.
Cut a sheet of aluminum foil large enough to wrap each codfish fillet completely. Brush the aluminum foil with olive oil to prevent the fish from sticking.
Place the codfish fillets onto the center of each piece of aluminum foil. Flavor the fish with your preferred marinade.
Wrap the codfish fillets with the aluminum foil to create packets. Seal the aluminum foil tightly by crimping the edges. The aluminum foil may expand while it heats.
Place the foil-wrapped fillets into the steamer basket for 10 to 15 minutes. Open the foil packet carefully to prevent burning your skin. Remove the fish fillets when they flake with a fork.
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- Add other ingredients to the codfish such as green onions, chopped ginger or minced garlic.
- Always wash your hands before and after handling raw codfish to prevent a foodborne illness.
Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.
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