This simple recipe captures the essence of the Hong Kong-style steamed cod fish while making it easier to prepare at home.
- 2 Cod fish fillets or 1 Steak cut Cod fish
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon sesame oil
- 1 tablespoon ginger, finely sliced or grated
- 2 green onions, thinly sliced
- Chilli padi (optional)
- Steamed rice, for serving
Start by preparing your steamer. If you don't have a steamer, you can create a makeshift one by placing a heatproof rack or steaming basket inside a large pot with a lid. Fill the pot with enough water, making sure it doesn't touch the steamer.
Rinse the cod fish fillets or cod fish steak cut under cold water and pat them dry with a paper towel. Place them on a heatproof plate that fits inside your steamer.
In a small bowl, mix together the light soy sauce, Shaoxing wine (or dry sherry), and sesame oil. Pour this mixture over the cod fish fillets, ensuring they are evenly coated. Let the fish marinate for about 10 minutes.
While the fish is marinating, prepare the ginger and green onions.
Slice or grate the ginger to your desired size. Slice the green onions, (and chilli padi if you'd like a bit more flavour and spice).
Once the fish has marinated, scatter the sliced or grated ginger and green onions, (and chilli padi) over the fillets.
Bring the water in the steamer pot to a boil over medium-high heat. Once the water is boiling, carefully place the plate with the fish inside the steamer. Cover the steamer with the lid and steam the fish for about 7-10 minutes, or until the fish is cooked through and flakes easily with a fork.
As a rule of thumb, if your thickness of fish:
- 2.5cm or thicker: check at 10 minutes, add 2 minutes for every 1cm more thickness.
- less than 2.5cm: check at 7 minutes.
Once the fish is cooked, carefully remove the plate from the steamer. Be cautious of the hot steam.
Serve the steamed cod fish hot with steamed rice.
Enjoy your delicious steamed cod fish meal!