D'Open Kitchen

COOKING FOR THE SOUL

Steamed Cod Fish in Superior Sauce

Name: Steamed Cod Fish in Superior Sauce
Prep time: 5 min
Cook time: 8 min
Ingredients: 2 pcs Cod Fish Steak; 1 tbsp Hua Diao; 2 cm Grated Ginger; 1 tbsp Soya Sauce; 1 tsp Castor Sugar; 1 tbsp Water; 1 tbsp Hua Diao; 1 tbsp Garlic (deep fried); 1 stalk Spring Onion (shredded)

Recipe by

Trish yee

Steamed cod fish is quite an effortless yet delicious and healthy dish you can recreate at home. It is also a common dish to be seen on Chinese New Year table. Cod fish is considered a fatty fish and is high in Omega 3. The flesh is sweet and delicate which makes it delicious to eat even without much seasoning.

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Prep Time 5

Cook Time 8

Course Main Course

Cuisine Chinese

Servings people

Calories 199 kcal

Equipment

Steamer

Ingredients

2 pcs Cod Fish Steak
1 tbsp Hua Diao
2 cm Grated Ginger

Seasoning Sauce

1 tbsp Soya Sauce
1 tsp Castor Sugar
1 tbsp Water
1 tbsp Hua Diao

Garnish

1 tbsp Garlic deep fried
1 stalk Spring Onion shredded

Instructions

Marinate the cod fish with grated ginger juice and hua tiao. Leave in fridge to marinate for about 15mins.
Prepare the steamer and once the water inside the steamer is boiling, place the cod fish inside and steam for 8-10 mins.
Prepare the superior sauce by combing the soya sauce, water, sugar and hua tiao in a sauce pan. Bring to boil and set aside.
Once the cod fish is done, pour the superior suace over and garnish with some chopped deep fried garlic and shredded green onions.
Serve hot!

Notes

Adjust steaming time baed on the thickness of your fillet, if 1-inch or thicker, steam for 10 minutes.

Nutrition

Serving: 250gCalories: 199kcal

Keyword asian, fish, healthy, steamed

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.