Steamed Cod Fish with Fried Garlic and Ginger – 清蒸鳕鱼

Cod fish is amazing! It is both nutritious and also a source of healthy fats. (we all love fatty meat don’t we?) That said, it sure is the healthier replacement for our favourite pork belly.

During the steaming process, the fats and the aroma are slowly released… cod fish meat has a delicate texture due to the high fat contents. This simple fish dish will even grab the attention of non fish lovers.

All you need to finish off this dish is a simple soy based sauce to bring out the sweetness!

Thanks to our friends from Dish The Fish, for recommending us the cod fish we used for the video, Do check them out atwww.facebook.com/dishthefishsg

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  • Servings: 4

  • Time: 15 min

  • Skill: Easy

Ingredients

  1. 200g cod fish steak

  2. 50g ginger (cut into strands)

  3. 5 cloves garlic (cut into slices)

  4. Pinch of pepper

  5. 1 tsp hua tiao wine

  6. 4 slices of ginger

  7. 1 stalk spring onion (cut into strands)

  8. Chili strips for garnish

  9. 1 tbsp hot peanut oil

  10. Oil for deep fry

  11. Sauce

  12. 1 tbsp light soy sauce

  13. 1 tsp sugar

  14. 1 tbsp hua tiao wine

  15. 2 tbsp chicken stock

  16. 1 tsp sesame oil

Instructions

  1. Cut 50g ginger into strands

  2. Cut 5 cloves garlic into slices

  3. Heat enough oil in wok

  4. Deep-fry ginger strands till golden brown

  5. Deep-fry garlic slices till golden brown

  6. Lay 2 slices of ginger on a metal plate

  7. Season both side of a 200g cod fish steak with pinch of pepper

  8. Add 2 slices of ginger on top of cod fish

  9. Add 1 tsp hua tiao wine

  10. Steam for 6-7 mins (adjust base on thickness)

  11. Cut 1 stalk spring onion into strands

  12. For sauce mix 1 tbsp light soy sauce with,

  13. 1 tsp sugar, 1 tbsp hua tiao wine, 2 tbsp chicken stock and 1 tsp sesame oil

  14. Remove cod fish from steamer.

  15. Pour away the liquid from steaming

  16. Add soy sauce mixture

  17. Add fried garlic slice and ginger strands

  18. Drizzle 1 tbsp hot peanut oil over fish

  19. Garnish with spring onion strands and chili strips