This steamed cod recipe in parchment paper is a show-stopping dish that’s guaranteed to impress a crowd! Cod filets are cooked until tender and flaky in a coconut milk sauce infused with Asian-inspired seasonings.
Cut the fish into 6-8 equal pieces. In a large bowl, add the fish, sliced shallots, garlic, green onions, ginger paste, lime zest, red chili pepper, kosher salt, and olive oil. Gently toss everything together.
Line a heavy-bottomed pan with 2 layers of parchment paper. Then lay the fish in the parchment paper, making sure most of the shallots under the fish.
In a bowl combine the coconut milk, broth and lime juice and whisk together. Pour the coconut broth over the fish, top with cilantro. Cover with a lid.
Place the pot on the stove on low-medium heat and cook for 12-15 minutes until the fish is cooked through and flakey.
Remove from heat and top with extra cilantro leaves. Serve over rice with broth.