Steamed Cod Fish

“Cod Fish is especially great to be taken during confinement, if you are breastfeeding your infant. For great taste, for reduced caloric burden, for more milk supply…. for more DHA! “

As what I’ve captioned above, I personally loved to eat Cod fish during my confinemen month, for the same reasons. I had it almost every other day. I loved Cod fish for its non-fishy scent, milky flavour and silky smooth and soft texture mingling in my palate.

Yes, need not to marinate or season the Cod in advance, if you have gotten the fresh portion. Don’t even need to wash with salted or vinegared water, simply rinse it with tap water, you may cook the Cod straight with the simplest method!

Oh, for those who like to have it in normal days, reduce the amount of ginger and sesame oil into half the required portion. If you like to have its gravy taste sweeter, sprinkle some sugar, too. No harm, it’s just to raise the flavour using pinch of sugar, instead of MSG. It’s also OK to sprinkle a dash of salt for usual meals, but I would not recomend it for confinement food cooking where you supposed to eat lighter in taste? Oh well, just leave it as it is.. See, I’ve already used Abalone sauce into my cooking. This enhances my Cod fish dish tremendously as well as elevating the flavour of its gravy, makes it so complementing with the rice meal. Yes, do not try to skip this condiment, and don’t be frightened by the word ‘abalone’, it is easily available off the shelf in most Asian provision shops and supermarkets, at very reasonable price. I got the bottle of this Abalone sauce in NTUC Finest supermarket. Any brand, for instances, New Moon, Woh Hup, Fortune brand, etc. Price ranged from S$3 – S$8 per bottle.

Last but not least, Happy New Year 2013! Today’s 1st Jan 2013, the new year, also the 3-month birthda of my precious little one! If it happens to be the same birthday of your precious one, let’s celebrate this joyous day together over the net… Hehehe. And, to you, the confinement new mummy, don’t frown over the confinement restrictions… enjoy this special period, k (smile)!

Ingredients
1 Cod fish fillet (about 250gram) 80 gram of old ginger, peeled and finely shredded
1 teaspoon of wolfberries, briefly rinsed before use

Seasoning:
1-2 tablespoons of store-bought Abalone sauce
1 tablespoon of sesame oil
1 teaspoon of light soy sauce

Method
1) Rinse and gently pat dry cod fish fillet.

2) Place cod fish on a semi-shallow dish. Sprinkle shredded ginger and wolfberries on the cod fish. Then, drizzle all seasoning.

3) Steam the fish in electric steamer or over boiling water in a deep wok, for 6 – 8 minutes. Serve immediately with 1 large bowl of hot steamed rice.

A portion of steamed Cod eaten with its gravy counts about 140kcal.

Tips:
*Cod fish must be fresh.
* Use raw ginger to steam, or deep fried the finely shredded ginger. Set aside as garnishing later. Deep fried ginger is crisped and aromatic. It’s super delicious.