Steamed Cod Fish is another indulgent recipe you can effortlessly recreate at home. Cod has a ‘sweet’ taste that you can just eat it on its own without seasoning. This recipe is simple and absolutely delicious. Silky steamed cod that practically melt in your mouth, with an awesome umami sauce is heavenly. Not only that, I can eat plain rice with this sauce alone. So good!
2 weeks ago, my classmate EY told me she had difficulty in finding the right kind of cod to steam. The ones she bought in Brisbane (Norwegian cod) doesn’t have the same texture as the ones she had back in Malaysia. She got me puzzled as I’m a noob when it comes to cooking fish. The very few times I’ve bought cod (can be counted with 1 hand), all of them have the same texture, and I never really knew there is different types of cod. The 2 supermarkets I went to sells Alaskan Cod, which I bought for this recipe. This piece of 300g costs me RM30. Ordering Cod Fish at a restaurant could easily costs more than RM60. It is definitely far more economical to prepare this dish at home.
Steaming is a very healthy and easy way to prepare fish. Preparing a perfectly steamed fish just require a little knowledge. You will get a perfectly steamed fish with this timing:
- Fillets 1″ (2.5cm) and thicker: check at 10 minutes, add 2 minutes for every 1/2″ (1.3cm) more thickness
- Fillets less than 1″ (2.5cm): check at 7 minutes
- Super thin fillets: check at 5 minutes
Check to see if its done at the times indicated. Gently poke at the flesh in the middle with a chopstick or fork. If flesh flakes easily, then its done. If flesh sticks together still, then add 1-2 more minutes to cooking time. Also check to make sure you haven’t run out of steaming water.
I am submitting this post to Asian Food Fest ( Hong Kong + Macau ) – Jan+Feb Month hosted by Annie of Annielicious Food
- 1″ (2.5cm) thick Fresh Cod Fish Steak
- 2 slices Ginger
- a dash of White Pepper
- Sauce
- 1 tablespoon Light [url href=”http://www.amazon.com/gp/product/B0002CPC22/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0002CPC22&linkCode=as2&tag=juasde-20&linkId=ZUIBGPSYC5EGR5KC” target=”_blank” title=”Soy Sauce”]Soy Sauce[/url]
- 1 teaspoon [url href=”http://www.amazon.com/gp/product/B009YHH6MA/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B009YHH6MA&linkCode=as2&tag=juasde-20&linkId=KK6E3JQLMAJ44JPK” target=”_blank” title=”Rock Sugar”]Rock Sugar[/url] (or [url href=”http://www.amazon.com/gp/product/B001ELLAW6/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001ELLAW6&linkCode=as2&tag=juasde-20&linkId=EAJNE2Z7NF3NWX4J” target=”_blank” title=”castor sugar”]castor sugar[/url])
- 1 tablespoon Water
- 1 tablespoon Hsao Xing Wine (cooking rice wine)
- Garnishing
- 3 clove Garlic – finely chopped
- 1 tablespoon Cooking Oil
- 1 Spring Onion (green part) – cut into 1″ length, thinly sliced and soaked in ice cold water
- Clean fish and pat dry. Place ginger in the middle of the steaming dish, and place fish on top the ginger.
- Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes.
- While waiting, heat sauce ingredients in a pot to melt the rock sugar.
- In another pan, fry chopped garlic with oil until golden brown.
- Check for doneness of fish. When done, remove fish from the steamer and pour away the liquid that condensed on the dish.
- Add a dash of white pepper and pour the sauce over the fish.
- Pour the hot garlic oil over fish, garnish with golden brown garlic and spring onions. Serve immediately! [br][url href=”http://www.justasdelish.com/wp-content/uploads/2014/01/SteamedCodFish1-1.jpg”][img src=”http://www.justasdelish.com/wp-content/uploads/2014/01/SteamedCodFish1-1.jpg” alt=”Steamed Cod Fish” width=”250″ height=”188″ class=”alignnone size-full wp-image-7804″][/url] [url href=”http://www.justasdelish.com/wp-content/uploads/2014/01/SteamedCodFish1-2.jpg”][img src=”http://www.justasdelish.com/wp-content/uploads/2014/01/SteamedCodFish1-2.jpg” alt=”” width=”250″ height=”188″ class=”alignnone size-full wp-image-7805″][/url] [url href=”http://www.justasdelish.com/wp-content/uploads/2014/01/SteamedCodFish1-3.jpg”][img src=”http://www.justasdelish.com/wp-content/uploads/2014/01/SteamedCodFish1-3.jpg” alt=”” width=”250″ height=”188″ class=”alignnone size-full wp-image-7806″][/url] [url href=”http://www.justasdelish.com/wp-content/uploads/2014/01/SteamedCodFish1-5.jpg”][img src=”http://www.justasdelish.com/wp-content/uploads/2014/01/SteamedCodFish1-5.jpg” alt=”” width=”250″ height=”188″ class=”alignnone size-full wp-image-7808″][/url] [url href=”http://www.justasdelish.com/wp-content/uploads/2014/01/SteamedCodFish1-6.jpg”][img src=”http://www.justasdelish.com/wp-content/uploads/2014/01/SteamedCodFish1-6.jpg” alt=”” width=”250″ height=”188″ class=”alignnone size-full wp-image-7809″][/url]
Other steaming recipes to try:
Comments
15 responses to “Hong Kong Style Steamed Cod Fish”
Hi, I just tried the recipe today. The fish is delicious. My husband loves it. Thank you
Hi shannon. I did try this receipe yesterday it was so delicious. I am cooking now for lunch again . This is the best. Thank you and continue with your talent.
Hi Kumari, you must really love the Steamed Cod Fish to cook it twice in a row. Thanks for your word of encouragement, means a lot to me!
Hi Shanon,
What can I replace the rice wine with if I can’t use wine? Would like to cook it for tonight’s dinner for hubby’s birthday. Thank you dear.
I can’t think of any non-alcoholic substitute for rice wine that would work well. Rice wine is to impart flavour to the sauce, a good substitute would be brandy.
This looks delicious and I’m a fan of steamed food especially fish. Thank you for sharing this one.
Hi Shannon,
I tried your Hong Kong Style Steamed Cod Fish recipe tonight.
It was sooo delicious, I nearly wept!
Thank you for sharing it.
Arnold
Seattle, Washington U.S.A.
Oh you bring much joy to me too Arnold Chin, that I’m able to bring joy to you. I bet you’re gonna make this very often 😀
Thanks for sharing your thoughts on fish. Regards
Hi Shannon, thanks for sharing this recipe. I love Cod and yes, its expensive in restaurants.
On my next to-try recipe list!
Regards,
You are most welcome. Hope you enjoy the recipe Mrs Singh
Looks like a Chilean sea bass (Patagonian toothfish) to me. They are very similar to Alaskan Black Cod (sablefish). Perfect for steaming. Yum
We have local seabass here, but I’ve not seen Alaskan Black Cod here. I wonder if they taste the same like the white Cod
Thank you for share.I like eat fish very must.
I LOVE simple fishes dishes like this. Looks fab, Shannon. And your fish cooking primer will help a lot of people who are nervous of cooking fish.