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:


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