Chinese Steamed Cod
Chinese Steamed Cod
Posted by Cookin Dad at recipegoldmine
com May 13, 2001
I make steamed cod fairly regularly & everyone in the family likes it
Last night, however, I decided to experiment with a little wine & fresh garlic; everyone in the family requested that I continue to use the newly-discovered method
Here’s what I did
Hope all of you fish lovers who like to eat healthily enjoy it
I did not measure for this recipe, but it is so quick & simple that you can’t go wrong
1 large cod STEAK (about 1-inch thick &
maybe a little over two lb)
Salt
Garlic powder (just enough to lightly cover fish)
1 tablespoon dry white wine, tequila or sherry (I used tequila
because that is the first thing I got my h&s on!)
2 tpss ginger (sliced into thin 1/2-inch strips)
2 medium-size garlic cloves (sliced into thin cross sections)
1 green onion, sliced into thin 1 1/2-inch strips
(use both the green & white parts)
2 Tbsp(approximation) sizzling hot oil
About 6 hrs before steaming, sprinkle fish with salt (a little over 1 tps per pound)
Follow that by lightly sprinkling fish with garlic powder
Make sure it is rubbed into meat
Place in fridge
About 15 to 30 min before steaming, drizzle the wine on the fish
Next, place some of the sliced ginger & garlic under the cod steak
Be sure to reserve plenty to put on top of the fish
Place fish in steamer & steam for 10 min
After time is up, turn off the heat & let fish sit in steamer for 1-2 min
I learned from my Chinese father-in-law a while back that most people overcook their fish when steaming
My cod, especially the dish last night is always moist & the flavor is REALLY good
When fish has steamed for a few min, heat your oil until it just starts to smoke
When fish has been removed from steamer, place green onion strips over top of fish & pour hot oil on top
This recipe is simple & absolutely delicious
I think what makes it special is the wine & garlic slices that are steamed along with the fish; there is definitely an added subtle touch that wasn’t there prior to last night’s experiment (used only fresh ginger to steam fish) Please feel free to e-mail me if there are any unclear parts in my recipe
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