
This easy rice cooker cod recipe turns frozen fish, rice, and sweet corn into a complete one-pot meal with barely any hands-on work. Soy sauce and Shaoxing wine gently season the fish as everything cooks together, making it perfect for a quick weeknight dinner.
Rinse the rice until the water runs mostly clear, then add it to the rice cooker pot with the water.


Scatter the diced green onion and corn evenly over the rice. If using any other quick-cooking vegetables, add them now.



Place the frozen cod fillet on top of the rice mixture. Keep the fish frozen so it cooks gently and does not dry out.


Drizzle the soy sauce, Shaoxing wine, and oil over the fish and around the pot so the seasoning spreads as the rice cooks.



Close the lid and cook on the white rice setting, or until the rice is tender and the cod flakes easily with a fork, about 20 to 25 minutes.


Open the rice cooker and gently fluff the rice around the fish. Transfer to a bowl or plate.



Finish with fried shallots, fried garlic, fresh green onion, or a light drizzle of sesame oil if desired, then serve hot.


If you do not have Shaoxing wine, use dry sherry or omit it. Use a small to medium frozen cod fillet so it cooks through by the time the rice is done. Leftovers can be cooled and refrigerated in an airtight container for up to 1 day; reheat gently to keep the fish from drying out.




