Hong Kong Style Steamed Cod
[GIVEAWAY] $88 Market Fresh voucher giveaway to 2 readers! Silky smooth cod in an umami sauce with the traditional hot oil drizzle. The fish literally melts in the mouth and leave you yearning for more.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 275 g cod fish steak
- 1 tbsp shaoxing wine
- 1/8 tsp salt
- 3 slices old ginger
- green onion (6 2-inch pieces)
- dash of white pepper
- 1 stalk green onion (thinly sliced)
- 1 tbsp thinly juilenned old ginger
- Coriander leaves
- Red chilli (thinly julienned (optional))
- 2 tbsp thinly juilenned old ginger
- 2 tbsp cooking oil
- 1 tbsp light soy sauce
- 1 tsp fish sauce
- 1 tsp shaoxing wine
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp canola oil
Instructions
- 1
Rinse and pat dry fish steak, then place on heat safe dish/plate.
- 2
Pour shaoxing wine and salt on fish.
- 3
Place ginger and spring onion on top of the fish, and gently rub everything together.
- 4
Then place the spring onion and ginger to rest under the fish, and allow to marinate for 5 minutes.
- 5
Bring a steamer to boil on high heat.
- 6
Steam fish for 8 minutes on high heat.
- 7
Mix all the ingredients for sauce in a small bowl. Stir until sugar dissolve.
- 8
Heat 2 tbsp of cooking oil on medium high, and fry julienned ginger until golden and crispy.
- 9
When fish is done, pour sauce mixture over fish. Do not drain away the liquid from the fish, that makes the sauce as well.
- 10
Then garnish with fresh ginger, coriander, spring onion, chilli, and crispy ginger.
- 11
Heat 1 tsp sesame and cooking oil together.
- 12
Drizzle hot oil over garnish and fish. You should hear it sizzling.