Soy Butter Fish and Peas
Published June 6, 2025
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds skinless white fish (such as cod, hake or halibut), cut into 4 equal pieces
- Salt and freshly ground black pepper
- ¼cup unsalted butter
- 3tablespoons soy sauce
- 3tablespoons unseasoned rice vinegar
- 1(2-inch) piece (unpeeled) ginger, thinly sliced into rounds
- 3cups (about 12 ounces) snow peas or snap peas (or a mix)
- 1cup coarsely chopped cilantro
Nutritional analysis per serving (4 servings)
669 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 135 grams carbohydrates; 3 grams dietary fiber; 118 grams sugars; 7 grams protein; 666 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the fish on all sides with salt and set aside.
- Step 2
Melt the butter in a large, deep skillet over medium-high heat. Once the butter is melted, stir in the soy sauce, vinegar and ginger. Season with about 6 cranks of pepper (or ½ teaspoon, if you’re measuring).
- Step 3
Using tongs, gently lay the pieces of fish in the pan. Cover the skillet and steam until the fish is almost fully opaque, 3 to 5 minutes.
- Step 4
Uncover and sprinkle the snow peas over the fish. Cover the skillet again and continue to steam until the fish is fully opaque and cooked through and the peas are bright green, 1 to 2 minutes.
- Step 5
Garnish with cilantro and serve directly from the pan or transfer to a platter.
Private Notes
Comments
Adding vinegar and soy sauce to medium hot butter is a recipe for explosive reaction. Melt butter over medium heat and gently add vinegar, soy. You have been warned.
Made as directed with cod and snow peas. Delicious. The fish was perfectly cooked, but the peas a little underdone for my taste. Next time I will blanch them for a minute or so and hold in cold water while starting the fish.
Delicious! I didn’t have ginger so used minced shallot sauteed in the butter until translucent then added the soy/vinegar. Added sliced shiitake mushrooms with the snow peas. Served with steamed jasmine rice.
Thank you all for comments, which informed my preparation. Used peanut oil instead of butter and set flame to low. Used halibut. Handful of fresh peas instead of snap peas. Served for a dinner party. Elegant.
I expected more based on the comments. I won’t cook this again.
Delicious weeknight meal for when snap peas are in season. I threw about 1/2 cup fresh shelled peas in with the snap peas cause I had them. Very tasty and light. We just started getting sweet corn so served with that, but rice would be nice.