Steamed Cod Fish (Hong Kong Style)

I love to eat cod fish but I've never cooked this dish before. I challenged myself to prepare this dish so that my girl can have a nutritious and omega 3 rich dish for dinner. 

I tried to recall how my mom had used to prepare this dish and just anyhow 'agar agar' this steamed dish. I was worried that the dish will be fishy so I made sure I added more slices of ginger to remove as much traces of fishy smell as possible. I don't recall my mom removing the steaming liquid but I poured it away in case the dish is fishy and poured separately prepared soya sauce mixture over the steamed fish instead. However, while pouring away the steaming liquid, clumsy me nearly poured the fish into the sink as well! Thankfully I was holding a spoon and managed to stop that from happening but broke the fish steak into chucks as a result. I was so upset but was thankful the fish did not end up in the sink.

I also remembered my confinement helper had added fried garlic over the fish dishes that she prepared and I had loved it to the max. So I did the same and added fried garlic and the hot garlic oil over the steamed fish after I've poured the soya sauce mixture over the fish.

With abated breath, I waited for my hubby and daughter to give me their verdict and was glad they loved this dish. I tried it myself and I must say I loved it too. The buttery taste of the cod fish went so well with the soya sauce and the garlic oil and fried garlic really lifted the dish to another level.

Other than the horrible presentation, it was thumbs up for the taste!

Steamed Cod Fish (Hong Kong Style)

serves 2

Ingredients:

For the Fish

1 inch thick cod fish steak

4 slices of ginger

For the Sauce

1 1/2 tbspn water

1 1/2 tbspn light soya sauce

1 1/2 tsp sugar

1 tbspn shao hsing wine

a dash of pepper

For the Garnish

1-2 tbspn oil

7-8 cloves garlic, finely chopped

some chopped spring onion (I omitted)

Method:

For the Fish

1. Remove ginger skin and cut ginger into slices. Place ginger slices onto steaming dish.

2. Clean fish and drain/pat dry. Place fish on top of the ginger slices.

3. In a steamer, bring water to a boil on high and steam the fish for 7-8 minutes.

For the Sauce

4. While steaming the fish, prepare the sauce by heating all the sauce ingredients in a small pot.

For the Garnish

5. In a pan, heat the oil and fry the chopped garlic until golden brown.

Assembly

6. When fish is steamed, remove fish from the steamer and pour away the steaming liquid.

7. Pour the sauce over the fish.

8. Pour the hot garlic and oil over the fish.

9. Sprinkle chopped spring onion over the fish and serve hot.

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