Steamed Cod Fish (港蒸鳕鱼)

Cod Fish


  • 1 slice of Fresh Cod Fish Steak (~1 inch thick)
  • 2 slices of ginger
  • A dash of pepper
  • 3 bulbs of garlic, finely chopped.
  • Spring onions, cut


  • 1 tbsp Light Soy Sauce
  • 1 tsp Rock Sugar (normal sugar if you don’t have)
  • 1 tbsp Water
  • 1 tbsp Hua Tiao Wine



  1. Take fish out from fridge and cook it at room temperature.
  2. Cut spring onions and garlic for garnishing. Slice 2 pieces of ginger and place it on a steaming dish (fish on top) (See note 1).
  3. Prepare sauce and mix sauce well.
  4. Clean fish, pat dry. Place fish above the ginger slices.


  1. Bring water in steamer to a boil. Steam fish over high heat for ~approx 6 minutes, depending on your fish size (See Note 2).
  2. While the fish is steaming, heat sauce in a pot (bring to a boil). Fry chopped garlic while steaming too. Fry until golden brown, don’t burn them.
  3. For best results, cook fish until it is almost done, then remove the steamer from the stove. The meat still has a tinge of red but the meat comes off the bone easily with chopsticks or a fork. (See Note 2)
  4. Remove fish from steamer and placed it on a plate without the steaming liquid.
  5. Add a dash of pepper and drizzle sauce over the fish.
  6. Garnish: Pour the garlic oil, fried garlic pieces and spring onions over the fish.
  7. Let it rest for about 1-2 minutes before serving.

Note 1 :  Purpose of ginger (sometimes spring onions) under the plate is to provide ventilation to the underside of the fish and/or avoid the skin sticking on the plate. Definitely, gives a better flavour to the dish in whole.

Note 2 : Principle of residual heat – a pan will continue to cook the food for several minutes when it is removed from the heat source. So be sure not to overcook your fish!

Undercooked – If the meat sticks to the bone.
Overcooked – the texture will be harder and not as tender as expected.

Different fish size requires different steaming time. Fish must be in room temperature. An approximate:

  • 400g Fish = 6 to 7 minutes
  • 450g Fish = 7 to 8 minutes
  • 500g Fish = 8 to 9 minutes
  • 600g Fish = 9 to 10 minutes

If you are steaming a whole fish that has thicker body, you probably would want to steam it slightly longer, e.g. another minute or so.

Recipe Inspired by:


Claypot Chicken Rice - Claypot Rice


  • 1.5 cups rice, washed and drained
  • Chicken stock
  • 2 Chicken thighs
  • 2 Chinese/Shitake mushrooms,
  • 1 Chinese sausage, sliced


  • Salted Fish
  • Xiao Bok Choy
  • Spring Onions
  • Garlic Oil


  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese cooking wine
  • 2 tbsp oyster sauce
  • 1 tsp of ginger juice (grate a knob of ginger and squeeze)
  • 1 tbsp sesame oil
  • ½ tsp pepper
  • ½ tsp sugar
  • ½ tbsp corn flour


  1. (1-2 hours, or overnight before cooking) Prepare marination sauce as above
  2. Cut 1 chicken thigh into bite-sized pieces for this dish, and leave the other to bake in oven. Cut mushroom into thick slices. If Chinese mushroom, soak before cutting. Slice chinese sausage (腊肠, “la chang”, “lap cheong”).
  3. Marinate 2 pieces of chicken & mushroom with the marinade for at least 1 hour. Leave it in the fridge.
  4. Wash 1.5 cups of rice and place it into pot, with slightly less than 1.5 cups water, sprinkle chicken stock into the water. Close the lid and bring to boil over medium heat. Once it boils, lower the fire and cook till the stock is absorbed into the rice but still wet.
  5. Spread the marinated chicken, mushrooms and sliced sausage on top of the rice,
  6. Place the chicken, mushrooms and sliced sausage, (salted fish, optional) over the rice. Pour in the remaining marinade all over the ingredients and towards the side of the pot. Close the lid and cook with low heat, until rice and chicken are cooked, which will take about 15 minutes. (Optional: Add in the Xiao Bok Choy after about 10 minutes) 
  7. Flake the rice, cover lid and cook for another 5minutes. Remove from heat.
  8. Optional: Sprinkle chopped spring onions, add some garlic oil.
  9. Mix the pot and eat!



Fried Shallots Oil


  • 200g shallots (small onions, red or purple ones) sliced thinly and uniformly
  • 350ml vegetable/canola oil
  • 1/2 tsp salt


  • wok
  • slotted ladle
  • kitchen paper towels
  • fine sieve


  1. Heat oil to medium. Pre-heat the oil before adding the sliced shallots to wok.
  2. After about 10-12 minutes, when more than half the shallots have turned golden brown, turn off the stove – the shallots will continue cooking in the hot oil until they become fully brown.
  3. When the shallots are cooked, separate the shallots from the oil using a slotted ladle. Blot out excess oil by draining the shallots on kitchen paper towels.
  4. Store the fried shallots in an airtight container in the fridge (for about a week).
  5. Run the shallot oil through a fine sieve to get particle-free oil. Keep it covered with lid and use it in your cooking and stir-fries – it adds a great flavour to your cooking.
  6. Or combine and store fried shallots soaked in shallot oil in a small container. This combination is  useful  as a condiment for food such as oyster sauce vegetables. Keep this in the fridge so that it lasts longer. To use, simply place it at room temperature for about 20 minutes, where the solidified oil will become liquid again.

Pasta with Mussels (White Wine)


  • Spaghetti or Linguine
  • White Wine
  • Mussels, scrubbed and de-bearded (4 pounds?)
  • Unsalted butter
  • Extra-virgin olive oil
  • Garlic Cloves, thinly sliced
  • Crushed Red Pepper or Red Chili
  • Freshly Squeezed Lemon Juice
  • Salt and Pepper


  1. Scrubbed and de-beard the mussels. Thinly slice the garlic and red chilli.
  2. Cook the spaghetti with slightly salted water until it is almost soft (you will need to cook it again later). Drain the pasta. To avoid overcooking and pasta sticking together – rinse it with cold water, add a little olive oil and toss it.
  3. Mussels and Broth: Bring to boil about 2 cups of white wine. Add the mussels, cover and cook over high heat, stir the mussels  a few times, until the mussels open, about 4-5 minutes.
  4. Drain the mussels and set it aside. Discard any unopened mussels. You can choose to remove the mussels from their shells.
  5. Melt butter (about 3 tablesspoons) and pour over the mussels. Toss to coat. Cover with plastic wrap.
  6. Heat the 2 tbsps extra-virgin olive oil in a pan/pot. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes. Add the red pepper/red chilli and cook for 1 minute longer.
  7. Slowly pour in the reserved mussel broth into the pan/pot. Add 1 tbsp lemon juice and simmer over moderately high heat until the sauce is reduced to about 1 cup, about 8 minutes.
  8. Add the buttered mussels and the hot spaghetti to the ‘cooking’ sauce.
  9. Toss over low heat until the pasta is uniformly coated.
  10. Season with salt and pepper.
  11. Transfer to shallow bowls and serve at once.

Oyster Sauce Vegetables with Fried Shallots


  • Xiao Bai Cai (Baby bok choy, 小白菜)
  • Shallots (small onions, red or purple ones)
  • Oyster Sauce, Sugar


  1. Sliced shallots thinly. Wash the vegetables. Cut the ends of the Xiao Bai Cai and then cut them to approximately 3 sections lengthwise.
  2. Prepare Oyster sauce mixture: 1 tbsp Oyster Sauce, 1 tbsp hot water, 1/2 tsp sugar. Mix well until sugar is dissolved.
  3. Boil a large pot of water with 1/2 tbsp vegetable oil added. When the water is boiling, add Xiao Bai Cai and blanch for approximately 10 seconds. They may not look like they are cooked to you by sight, so do not overcook the vegetables.
  4. Heat oil to medium. Add the sliced shallots until it turned golden brown. (Or 2 spoons of Crispy Fried Shallots Oil).
  5. Pour the fried shallots (and shallot oil) and oyster mixture over the greens.

Tip: You can use other greens such as baby kailan. It will take a slightly longer time to blanch them. Add 1 tsp of sugar to the boiling water since kailan is slightly bitter.

Steamed Egg Tofu with Pork - egg tofu

If you do not consume egg, you can replace the egg tofu with white silken tofu. You can also replace pork with chicken.

Serves: 2-3


  • 15 Wolfberries
  • Spring onion
  • 1 tube (150g) Silken Egg Tofu 蛋豆腐
  • 50g Minced Pork
  • 1 Carrot
  • Light soy sauce
  • Chinese wine
  • Cornflour, White pepper powder


  1. 10 wolfberries soaked in water until puffy; drained. Spring onion sliced thinly.
  2. Cut tofu to 1 cm slices and place them on a deep steaming plate.
  3. Marinade minced pork: Marinade minced pork with the following and sit for 10 minutes.
    • spring onion finely chopped
    • a few thin and fine carrot slices (optional)
    • 1 tsp light soy sauce
    • 1 tsp cornflour
    • dash of white pepper powder
    • 1/2 teaspoon of Chinese wine
  4. Mould a small amount of the meat mixture (about 1 tsp or less) into a ball and place on top of tofu slices. Top each meat ball with a wolfberry. Drizzle 1/2 tbsp light soy over the tofu slices.
  5. Steam over high heat for about 5 minutes (starting from the time the water in steamer is boiling), or until the meat is cooked.
  6. Before serving, use a spoon to drizzle the soy liquid collected in the plate over the tofu slices. Garnish with spring onions.

Recipe inspired by Noobcook

Chinese Steamed Egg with Minced Pork


  • 150g minced pork (or chicken)
  • Cooking oil
  • 2 eggs
  • Water
  • Light soya sauce
  • Chinese white pepper powder
  • Spring onions


  1. Make egg custard mixture: Add 2 eggs, 3/4 cup size water and 1 tsp light soy sauce in a bowl. Whisk gently to combine. Do not over beat the eggs. Strain the mixture through a fine sieve.
  2. Marinade minced pork: Marinade minced pork with 1 tsp light soy sauce, a few dashes Chinese white pepper powder and finely chopped spring onions. Let the meat marinade aside for at least 10 minutes.
  3. Stir fry the minced pork until they are cooked on the surface (no longer pink), breaking them to smaller bits using your spatula. Do not overcook.
  4. Arrange the partially cooked pork in a thin layer on a wide and shallow dish. Pour the stained egg mixture over the pork. If you see any bubbles, “flatten” the surface of the egg mixture with the back of a spoon.
  5. Steam the egg custard over high heat for about 15 minutes. Insert a fork and you should see little clear liquid comes out.

Recipe inspired by Noobcook