Steamed Taro with Lemon Cod and Scallions
This lean and clean meal features tender steamed taro, flaky lemon cod, and vibrant scallions, offering a perfectly balanced and nutritious dish.
For 2 servings
Prepare the taro: Peel the taro root thoroughly, as the skin can be irritating. Slice the peeled taro into uniform 1/2-inch (1.25 cm) thick rounds. Set up a steamer basket over a pot of boiling water, ensuring the water does not touch the bottom of the basket.
Steam the taro: Place the taro rounds in the steamer basket. Cover tightly and steam for 15-20 minutes, or until the taro is fork-tender and slightly translucent. Keep the water simmering.
Prepare cod and vegetables: While the taro steams, pat the cod fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Slice half of the lemon into thin rounds and place them directly on top of the cod fillets. If using broccoli, chop into bite-sized florets; if using bok choy, halve or quarter lengthwise.
Steam cod and vegetables: After the taro has steamed for 10 minutes, carefully add the seasoned cod fillets (with lemon slices) and the prepared broccoli or bok choy to the steamer basket with the taro. Cover and continue steaming for another 8-10 minutes, or until the cod is opaque throughout and flakes easily with a fork, and the vegetables are tender-crisp.
Finish and serve: Carefully remove the steamed taro, cod, and vegetables from the steamer. Arrange them neatly on individual serving plates. Drizzle each plate with coconut aminos (or soy sauce) and a touch of toasted sesame oil. Squeeze fresh juice from the remaining half lemon over the entire dish.
Garnish and enjoy: Finely chop the scallions and sprinkle generously over the plated meal. Serve immediately for the best flavor and texture.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent taro from turning purple, you can soak the peeled and sliced taro in cold water for 10-15 minutes before steaming. This also helps remove excess starch.
- 2For extra flavor, you can add a few slices of fresh ginger or a clove of smashed garlic to the steaming water for an aromatic infusion.
- 3Ensure your steamer basket is large enough to accommodate all ingredients without overcrowding. If not, steam in batches to ensure even cooking.
- 4If you prefer a crispier texture for the cod, you can pan-sear it in a hot pan with a tablespoon of olive oil for 3-4 minutes per side after steaming the taro and vegetables.
Adapt it for your goals.
Protein Swap
Substitute cod with other lean white fish like halibut, tilapia, or even shrimp. Adjust cooking times accordingly.
Aromatic BoostAromatic Boost
Add thinly sliced fresh ginger or minced garlic to the cod before steaming for an extra layer of aromatic flavor.
Sauce VariationSauce Variation
Instead of coconut aminos, try a light ginger-scallion sauce (finely minced ginger and scallions mixed with hot oil and a splash of soy sauce) or a sweet chili drizzle.
Why this is on our healthy list.
Rich in Fiber
Taro root is an excellent source of dietary fiber, aiding in digestion, promoting satiety, and helping to regulate blood sugar levels.
Lean Protein Source
Cod is a low-calorie, high-protein fish that provides essential amino acids necessary for muscle repair and growth, without excess saturated fat.
Vitamin C Boost
Lemon and scallions contribute Vitamin C and antioxidants, supporting immune function and protecting cells from oxidative damage.
Frequently asked questions
Taro is cooked through when it is fork-tender and has a slightly translucent appearance. It should not be hard or crunchy in the center.
