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Hong Kong Style Steamed Cod Fish

Hong Kong Style Steamed Cod Fish

The flesh of fresh Hong Kong style steamed cod is silky and practically melts in your mouth. Cod has a ‘sweet’ taste that you can just eat it on its own without seasoning, simply adding a wonderful umami rich sauce to the mix.

Steamed fish is a foundation on most Chinese family meals. Growing up, we had steamed fish Teochew style almost every night. It is easy and fast, just 10-15 mins of steaming while you cook another dish. Another huge favorite is Hong Kong Style Steamed Cod Fish. Silky steamed cod that practically melts in your mouth, with an awesome umami sauce.

Steamed Cod Fish is another indulging recipe you can effortlessly recreate at home. This recipe is simple and absolutely delicious. Not only that, I can eat rice with just this awesome sauce alone. Steaming is a very healthy and easy way to prepare fish. Preparing a perfectly steamed fish just require a little knowledge.

You will get a perfectly steamed fish with this timing:

– Fillets 1 inch (2.5cm) and thicker: check at 10 minutes, add 2 minutes for every 1/2? (1.3cm) more thickness
– Fillets less than 1 inch (2.5cm): check at 7 minutes
– Super thin fillets: check at 5 minutes

To check to see if its done at the times indicated. Gently poke at the flesh in the middle with a chopstick or fork. If flesh flakes easily, then its done. If flesh sticks together still, then add 1-2 more minutes to cooking time. Also check to make sure you haven’t run out of steaming water.

See Also
Sweet Steamed Dumplings

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hong kong style cod

Hong Kong Style Steamed Cod Fish

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4.7 from 3 reviews

  • Author: Shannon Lim
  • Total Time: 15 mins
  • Yield: 2 1x


Adapted from Annielicious Food


  • 1? (2.5cm) thick Fresh Cod Fish Steak
  • 2 slices Ginger
  • a dash of White Pepper


  • 1 tablespoon Light Soy Sauce
  • 1 teaspoon Rock Sugar (or castor sugar)
  • 1 tablespoon Water
  • 1 tablespoon Hsao Xing Wine (cooking rice wine)


  • 3 clove Garlic – finely chopped
  • 1 tablespoon Cooking Oil
  • 1 Spring Onion (green part) – cut into 1? length, thinly sliced and soaked in ice cold water


  1. Clean fish and pat dry. Place ginger in the middle of the steaming dish, and place fish on top the ginger.
  2. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes.
  3. While waiting, heat sauce ingredients in a pot to melt the rock sugar.
  4. In another pan, fry chopped garlic with oil until golden brown.
  5. Check for doneness of fish. When done, remove fish from the steamer and pour away the liquid that condensed on the dish.
  6. Add a dash of white pepper and pour the sauce over the fish.
  7. Pour the hot garlic oil over fish, garnish with golden brown garlic and spring onions. Serve immediately
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Main


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