Cantonese Style Steam Cod Fish
Steamed cod fish, particularly in the style of Hong Kong cuisine, offers a delicate, melt-in-your-mouth experience. Its natural sweetness requires minimal seasoning, allowing for the focus to be on a rich umami sauce.
Rinse the cod fish fillets under cold water and pat them dry with paper towels. Season both sides of the fish with salt and pepper.
In a small pan, combine soy sauce, sugar, chicken essence, and sesame oil. Heat the mixture until the sugar fully dissolves. Set aside.
Place the seasoned cod fish fillet in a heatproof dish that fits inside a steamer. Scatter ginger slices over the fish.
Fill the mixing bowl with water. Place the dish with the fish into the Varoma tray or steamer. Secure the Varoma lid and steam for 16 min | Varoma | Speed 1.
(Note: If using a Fotile One Oven, steam at 110°C for 7 minutes.)
After steaming, discard any excess water from the dish. Remove the ginger slices and pour the reserved soy sauce mixture over the fish. Sprinkle fried garlic and shredded spring onion on top of the fish. Serve the fragrant steamed cod fish immediately.
Ingredients
Directions
Rinse the cod fish fillets under cold water and pat them dry with paper towels. Season both sides of the fish with salt and pepper.
In a small pan, combine soy sauce, sugar, chicken essence, and sesame oil. Heat the mixture until the sugar fully dissolves. Set aside.
Place the seasoned cod fish fillet in a heatproof dish that fits inside a steamer. Scatter ginger slices over the fish.
Fill the mixing bowl with water. Place the dish with the fish into the Varoma tray or steamer. Secure the Varoma lid and steam for 16 min | Varoma | Speed 1.
(Note: If using a Fotile One Oven, steam at 110°C for 7 minutes.)
After steaming, discard any excess water from the dish. Remove the ginger slices and pour the reserved soy sauce mixture over the fish. Sprinkle fried garlic and shredded spring onion on top of the fish. Serve the fragrant steamed cod fish immediately.
