🍳
LearnViz Cooking

🌮 Mexican · Main · Easy difficulty · Pescatarian

Paleo Mexican Cod Steamed Ginger & Greens Plate

A paleo steamed ginger & greens plate with cod, cumin, smoked paprika and chilli, Mexican flavours and no gluten.

Prep time
10 min
Cook time
15 min
Total time
25 min
Servings
4
Calories
472 kcal
Protein
26 g
Carbs
20 g
Fat
32 g
Course
Main

About this Mexican steamed dish

Paleo Mexican Cod Steamed Ginger & Greens Plate is a Mexican main built around cod or other white fish fillets. It takes about 25 min from start to finish, 10 minutes of prep and 15 minutes of cooking, and serves 4.

Cooking method: steamed dish. Difficulty is rated easy. Pescatarian, and marked gluten-free in our data.

Good for: paleo, under 25 minutes.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 500 g cod or other white fish fillets
  • 200 g green beans or bok choy
  • 2 tbsp julienned ginger
  • 1 cup bell pepper, sliced
  • Seasoning: cumin, smoked paprika and chilli
  • Sauce: 2 tbsp lime juice and 2 tbsp olive oil
  • 2 tbsp olive oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Rub the cod with cumin, smoked paprika and chilli.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  2. Step 2. Bring water to a simmer under a steamer basket.

    Heat
    Medium to high
    Look for
    The oil shimmers and flows like water; a drop of water sizzles instantly.
    Why it matters
    Food added to a properly hot pan sears and browns instead of steaming and sticking.
    Avoid
    Adding food to a cold pan: it sticks, turns grey and soaks up oil.

  3. Step 3. Steam the cod for 9 minutes until just cooked.

    Heat
    Medium, with a steady flow of steam
    Look for
    Food is just cooked through, tender but not collapsing.
    Why it matters
    Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
    Avoid
    Over-steaming. Check a minute early and keep the water from boiling dry.

  4. Step 4. Add the greens for the last 4 minutes.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  5. Step 5. Warm the sauce (2 tbsp lime juice and 2 tbsp olive oil) and pour over the plate.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  6. Step 6. Top with the ginger and coriander and lime wedges.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

Chef's tip

Use coconut aminos in place of tamari to keep it strictly paleo.

Equipment you will need

  • Steamer or lidded pot
  • Heatproof plate
  • Small pan for oil

Nutrition per serving

Estimated per serving: 472 kcal, 26 g protein, 20 g carbohydrate and 32 g fat. Roughly 22% of the energy comes from protein, 17% from carbohydrate and 61% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Paleo Mexican Cod Steamed Ginger & Greens Plate

Substitutions and variations

  • Set food above the water line in a steamer or colander so it cooks by steam, not boiling.
  • Add a few slices of ginger or lemon to the water for subtle flavour.
  • Season lightly before steaming and serve sauce on the side.

Frequently asked questions about Paleo Mexican Cod Steamed Ginger & Greens Plate

How long does Paleo Mexican Cod Steamed Ginger & Greens Plate take to make?

It takes about 25 min in total: 10 minutes of prep and 15 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 472 kcal, with 26 g protein, 20 g carbohydrate and 32 g fat. These are estimates for the recipe's 4 servings.

Is Paleo Mexican Cod Steamed Ginger & Greens Plate gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

It is pescatarian: it contains fish or seafood but no meat or poultry.

How difficult is it to cook?

It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.

Can I make Paleo Mexican Cod Steamed Ginger & Greens Plate ahead or freeze it?

Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

More Mexican recipes

All Mexican recipesOpen in the interactive app