Steamed Taro with Lemon Cod and Scallions
Delicate, flaky cod steamed on a bed of creamy taro with bright lemon and fresh scallions. The steam coaxes out the taro's natural sweetness while the fish stays impossibly tender. A light, cleansing meal that feels both rustic and elegant — ready in under 30 minutes.
For 4 servings
- prep
Prep the taro and aromatics.
1.Peel the taro root and slice into even 1cm thick rounds.2.Peel and julienne the ginger; trim and julienne the scallions into 3-inch strips.3.Slice the garlic cloves thinly. - prep
Season the cod fillets.
1.Pat the cod fillets dry with a paper towel.2.Season both sides with salt, white pepper, and half the lemon juice.3.Drizzle the soy sauce over the fillets and let sit while you arrange the taro. - assemble
Layer the ingredients on the steaming plate.
1.Arrange the taro rounds in a single overlapping layer on a heatproof plate.2.Scatter half the ginger and half the garlic over the taro.3.Place the seasoned cod fillets on top of the taro.4.Top the fish with the remaining ginger, garlic, and two-thirds of the scallions. - steam · ~14 min
Steam the taro and cod.
1.Bring water in the steamer to a rolling boil over high heat.2.Carefully place the plate onto the steaming rack.3.Cover and steam for 12 to 14 minutes, until the fish flakes easily and taro is fork-tender.4.Check doneness — taro should be creamy, not chalky.TIPDon't lift the lid in the first 10 minutes — steam escape drops the temperature and can make the taro gluey. - assemble
Finish with scallions and sizzling oil.
1.Carefully remove the plate from the steamer.2.Scatter the remaining fresh scallions over the fish.3.Drizzle the sesame oil and remaining lemon juice over everything.4.Serve immediately, spooning any juices from the plate over the fish.TIPFor extra aroma, heat the sesame oil until shimmering before drizzling — it wakes up the scallions. - serve
Plate and serve hot.
Transfer the steamed taro and cod to individual plates. Spoon the light, lemony broth from the plate over each serving. Garnish with extra lemon slices if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice taro to a uniform 1cm thickness so it cooks evenly alongside the fish.
- 2Pat the cod very dry before seasoning to prevent excess moisture during steaming.
- 3Use a plate that fits inside your steamer with room for steam to circulate.
- 4Check taro doneness by piercing a round — it should yield easily, not feel chalky.
- 5Keep the steamer lid on for the full time to maintain a consistent temperature.
- 6Serve immediately, as taro turns gluey when it cools and sits in liquid.
Adapt it for your goals.
Low-oil
Omit the final sesame oil drizzle entirely; the natural moisture from steaming and the lemon-soy sauce provide enough flavor with zero added oil.
high proteinHigh-protein
Replace cod with firm tofu or extra-lean chicken breast — both steam beautifully in the same time frame and absorb the lemon-ginger aromatics well.
spicy kickSpicy kick
Add a few sliced red bird's eye chilies along with the garlic and ginger for a clean, bright heat that complements the lemony fish.
jainJain
Skip the ginger and garlic entirely; season only with salt, white pepper, lemon juice, and soy sauce, and use a pinch of asafoetida for a hint of allium-like flavor.
veganVegan
Swap cod for thick slices of king oyster mushroom or steamed silken tofu and use tamari instead of soy sauce to keep it plant-based while maintaining the umami punch.
Why this is on our healthy list.
Rich in Lean Protein
Cod is an excellent source of high-quality, low-fat protein that supports muscle repair and satiety without heavy calories.
Good Source of Digestive Fiber
Taro root provides dietary fiber that aids digestion and helps maintain steady energy levels throughout the day.
Natural Anti-Inflammatory Support
Ginger and garlic contain bioactive compounds known for their anti-inflammatory and immune-supporting properties.
Vitamin C Boost
Lemon juice adds a bright dose of vitamin C, which supports skin health and helps your body absorb iron from the taro.
Frequently asked questions
Yes, but thaw it completely in the refrigerator and pat it very dry to avoid excess water pooling during steaming.
