We have been eating waaaay too much red meat while Dad is away that we actually craved fish! That is definitely a first for the man. He loves his red meat.
Decided to whip up a light and healthy dinner of steamed cod. I grew up enjoying steamed fish the cantonese style. That is with a light soya sauce gravy. The aroma is mouthwatering, and the sauce drizzled over steamed white rice is heavenly!
This is something i picked up many years ago…one disclaimer…time needed to steam the fish varies depending on thickness.
2 x cod fillet (about 150g each)
1 1/2 tablespoon oyster sauce
1/2 teaspoon light soya sauce
1/2 teaspoon white pepper powder
1 1/2 teaspoon raw sugar
6 tablespoon hot water
1/3 teaspoon sesame oil
3 green onion, white bits choped long, green bits thinly sliced
4cm younger cut into slices
3 garlic cloves, skin off and bruised
1) Place the white portion of the spring onion, garlic (reserve one clove), ginger (reserve two slices) at the base of a heat proof plate.
2) Rub the cod with white pepper and lay it on a heatproof plate. Start getting the water to a rolling boil in a steamer.
3) Once the water is at a rolling boil, combine the water, soya sauce, sugar, oyster sauce and sesame oil and pour over the cod. (taste the soya mixture before pouring over the cod. It should not be overly salty nor sweet. tweek accordingly)
4) Place the reserved garlic and ginger and the green bits of the spring onion on top of the cod.
5) Place in the steamer for 7 minutes. (DO NOT OPEN THE LID)
6) Serve immediately with some stir fried chinese greens and white rice.