Steamed Cod loin With Ginger Soy Sauce
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 mushroom-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
-If your cod is in the fridge, takes it out and leaves 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 would fit in your steamer, Lay 2/3 of 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 the deep saucepan. Add the mushroom, soy sauce, oyster sauce, sugar, Shaoxing cooking rice wine and water. Keep stirring until the ingredients combined. Lastly, add the sesame oil and pinch of white pepper. Cook for a further 1 minute and set aside.
-Once the cod is cooked, transfer it on the serving plate, top with ginger, spring onion, celery leaves and red chilli.
-Reheat the sauce and bring it to boil. Then pour the sauce on top of the cod and herbs. Serve immediately.
-Make sure the water in the steamer is boiling hot before cook the fish.
-This dish is a quick cook in high heat. So please take good care. Prepare and cut all the herbs and the ingredients prior would make cooking easier.
-Use 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 even Haddock to go well with this dish.