- 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
- Take fish out from fridge and cook it at room temperature.
- 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).
- Prepare sauce and mix sauce well.
- Clean fish, pat dry. Place fish above the ginger slices.
- Bring water in steamer to a boil. Steam fish over high heat for ~approx 6 minutes, depending on your fish size (See Note 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.
- 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)
- Remove fish from steamer and placed it on a plate without the steaming liquid.
- Add a dash of pepper and drizzle sauce over the fish.
- Garnish: Pour the garlic oil, fried garlic pieces and spring onions over the fish.
- 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: annieliciousfood.blogspot.sg/2012/07/hong-kong-style-steamed-cod-fish.html