Thai Food Made Easy | STEAMED COD LOIN WITH GINGER SOY SAUCE
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STEAMED COD LOIN WITH GINGER SOY SAUCE

Steamed Cod Loin with Ginger Soy Sauce

Steamed Cod loin With Ginger Soy Sauce

Serve: 2

Ingredients :

220 gram                       Fresh Cod Loins

20 gram                         Fresh ginger – julienne sliced

4-5                                  Spring onion – thinly sliced

10                                    Celery leaf

1                                       Red chilli – thinly sliced

1 litre                              Water

1/2 tbs                            Salt

Ingredients for the sauce:

2-3                                    Fresh Shiitake mushrooms – thinly sliced

1 tbsp                               Rapeseed oil

1 tbsp                               Water

2 tsp                                 Light soy sauce

2 tsp                                 Oyster sauce

1 tsp                                 Shaoxing cooking rice wine

1/2 tsp                             Sugar

1/4 tsp                             Sesame oil

1 pinch                            White pepper

Method

-If your cod is in the fridge, take it out and leave at room temperature. Put the salt in a bowl of water and gently soak the cod loins for approx 10 minutes.

-Use a plate that fits in your steamer, lay 2/3 of the ginger and spring onion on the plate.

-Remove the cod from the salt water and place them on top of the plate which you prepared. Then steam the cod until its cooked (approx 8-10 minutes).

-Heat the rapeseed oil in a deep saucepan. Add the mushrooms, soy sauce, oyster sauce, sugar, Shaoxing cooking rice wine and water. Keep stirring until the ingredients are combined. Lastly, add the sesame oil and a pinch of white pepper. Cook for a further 1 minute and set aside.

-Once the cod is cooked, transfer it on a serving plate, top with ginger, spring onion, celery leaves and red chilli.

-Reheat the sauce and bring it to a boil. Then pour the sauce on top of the cod and herbs. Serve immediately.

Tip:

-Make sure the water in the steamer is boiling hot before cooking the fish.

-This dish is quickly cooked in a high heat. So please take good care. Prepare and cut all the herbs and the ingredients prior to make cooking easier.

-Using high-quality oyster sauce, sesame oil and Shaoxing cooking rice wine is so important.

-Cantonese and Thais often use Black Cod or White pomfret but Seabass, Red Snapper or even Haddock go well with this dish.