" Hong Kong Style Steamed Cod Fish


Hong Kong Style Steamed Cod Fish


  • 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


  • Clean fish and pat dry. Place ginger within the middle of the steaming dish, and place fish on prime the ginger.
  • Bring water within the steamer/wok to a boil on high heat and place dish to steam for seven minutes.
  • whereas waiting, heat sauce ingredients in an exceedingly pot to soften the rock sugar.
  • In another pan, fry cut garlic with oil till golden brown.
  • Check for doneness of fish. When done, take away fish from the steamer and pour away the liquid that condensed on the dish.
  • Add a touch of white pepper and pour the sauce over the fish.
  • Pour the new garlic oil over fish, garnish with golden brown garlic and spring onions. Serve immediately!

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