Steamed cod fish with Hong Kong Sauce

Hong Kong Style Steamed Cod Fish (港蒸鳕鱼)

Share on facebook
Facebook
Share on twitter
Twitter
Share on email
Email
Share on pinterest
Pinterest
Share on telegram
Telegram
Share on whatsapp
WhatsApp

steamed cod fish

“Easy making, healthy & super delicious steamed Cod for the family”

A subtly flavorful sauce makes a delicate companion to the Cod. It’s simply easy and hassle free to prepare such healthy and delicious steamed fish dish.

This steamed Cod fish steak tasted so fresh, tender and smooth with a hint of natural milky flavour in the palate. We loved it alot.

This Cod dish does not need excessive seasoning or garnishing. I topped some crisped fried ginger, and you may embellish further with some red chili jullienes and corriander for colorful presentation.

See recipe:

Ingredients
1 thick slice of fresh Cod Fish steak (about 1/2″ thick), rinsed with salted water

Ingredients for Hong Kong Style Sauce:
1 tablespoon of fish sauce (鱼露)
1 tablespoon of light soy sauce
1 teaspoon of sugar
1 teaspoon fried shallot oil
1.5 tablespoon of boiled water
* Mix all above ingredients of sauce mixture together in a bowl.

Ingredients for making garnishing:
1 piece of thumb-sized ginger, shredded
2 tablespoons of cooking oil

Method
1) Rinse and pat dry Cod fish steak gently with kitchen towel.

2) Lay fish steak on a porcelain or stainless steel dish and steam in electrical steamer, or place on wire rack in wok filled with water on stove over high fire. Steam fish steak for 15 minutes.

3) In the meantime, heat separate wok with oil over medium fire. Fried shredded ginger till browned and crisped. Remove from wok and drain on kitchen towel. Set aside.

4) When fish is cooked, remove the dish from steamer or wok. Pour sauce mixture onto steamed fish steak. Garnish with crisped fried ginger shreds. Serve hot.

A large portion of my steamed Cod counts about 140kcal.

Tips: Making of fried shallot oil: Thinly slice 1 shallot. Heat wok with oil over medium-high fire, add sliced shallot and fry till browned. Discard the browned shallot and use only the shallot oil.
* Cod fish must be very fresh to avoid any possible fishy taste when steamed.

Related Posts

1-dish Meal

Ee Mee Dry (干捞伊面)

“It’s not stir-fried noodle, it’s noodle dry where you mix the sides and sauce into blanched noodles.” Making the Ee Mee its dry way is

Read More »
Drinks

Clear Lung Detox Tea (清肺解热茶)

“Strengthen your lungs to fight the epidemic virus together” “强身健肺,必能打败肺炎!” An on-going viral epidemic, Wuhan coronavirus,  is primarily affecting everyone in the world. Other than protecting

Read More »
Ginseng Prawn Herbal Soup
Fish & Shells

Ginseng Prawn Herbal Soup

“Ginseng Prawn Herbal Soup tasty and healthy” Ginseng shrimp herbal soup, or we usually called it, Ginseng prawn herbal soup, is not an usual dish.

Read More »

7 Responses

  1. Hi Anne,

    I think should be ok, but I have not tried that though..

    How abt heating the sauce in a pan separately and then pour it on the steamed fish? Heat the oil first till sizzling and then add on the rest of the condiments. I think it makes the fish dish even tastier that way.. Just more steps to do.. :)

  2. Hi Anne,

    I think should be ok, but I have not tried that though..

    How abt heating the sauce in a pan separately and then pour it on the steamed fish? Heat the oil first till sizzling and then add on the rest of the condiments. I think it makes the fish dish even tastier that way.. Just more steps to do.. :)

    1. Hi,

      I supposed it can be done if the microwave has the ‘steam fish’ button to choose on, like my Panasonic Invertor Microwave. Otherwise, you may also go look for a steamware which allows you to steam with most basic microwave. I understand Happy Call brand has such, if not mistaken.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.