Description
Silky cod fillets melt in your mouth, topped with a savory umami sauce. A quick, elegant weeknight meal.
Ingredients
Units
Scale
- 1 lbs (454 g) fresh cod steak
- 2 slices ginger
- A dash of white pepper
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) rock sugar
- 1 tbsp (15 ml) water
- 1 tbsp (15 ml) Shaoxing wine
- 3 cloves garlic
- 1 tbsp (15 ml) cooking oil
- 1 spring onion
Instructions
- Preparing the Cod
- Clean the cod steak thoroughly under running water and pat it dry with paper towels.
- Place the ginger slices in the middle of a heatproof steaming dish. Place the cod steak on top of the ginger slices.
- Steaming the Cod
- Bring water to a boil in a steamer or a large wok fitted with a steaming rack over high heat.
- Once the water is boiling, place the steaming dish with the cod into the steamer. Cover and steam for 7 minutes.
- Preparing the Sauce
- Combine the light soy sauce, rock sugar, water, and Shaoxing wine in a small pot. Heat over medium heat until the rock sugar is completely dissolved. Keep warm.
- Preparing the Garlic Oil
- In a small pan, heat the cooking oil over medium heat. Add the finely chopped garlic and fry until golden brown. Be careful not to burn the garlic. Remove from heat and set aside.
- Final Touches
- After 7 minutes, check the doneness of the fish. It should be opaque and flaky. Remove the dish from the steamer and carefully pour away any liquid that has condensed on the dish.
- Sprinkle a dash of white pepper over the steamed cod steak.
- Pour the prepared sauce evenly over the fish.
- Immediately pour the hot garlic oil over the fish. The sizzling oil will enhance the flavor.
- Garnish the fish with the golden-brown garlic and the spring onions. Serve immediately.
Notes
- For even cooking, ensure your cod fillet is of uniform thickness. Thicker sections may require an additional 2-3 minutes of steaming time.
- Substitute mirin for Shaoxing wine for a slightly sweeter profile. Dry sherry also works well.
- To retain moisture, cover the steamed cod loosely with foil or parchment paper during the final minute of steaming.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 1
- Protein: 30
- Cholesterol: 80