Steamed Cod Fish is an indulgent recipe you can effortlessly recreate at home. This recipe is simple and absolutely delicious - silky steamed cod that practically melts in your mouth, with an awesome umami sauce that is just heavenly.
Steaming is a very healthy and easy way to cook fish. Steaming a fish perfectly just requires 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 it’s done at the times indicated. Gently poke at the flesh in the middle with a chopstick or fork. If flesh flakes easily, then it’s done. If flesh sticks together still, then add 1-2 more minutes to the cooking time. Also check to make sure you haven’t run out of steaming water.
- 1" (2.5cm) thick Fresh Cod Fish Steak
- 2 slices Ginger
- A dash of White Pepper
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Rock Sugar (or castor sugar)
- 1 tablespoon Water
- 1 tablespoon Hsao Xing Wine (cooking rice wine)
- 3 cloves 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 the fish, garnish with golden brown garlic and spring onions. Serve immediately!