Hong Kong Style Steamed Cod

You will get a perfectly steamed fish with this timing:

• Fillets 1? (2.5cm) and thicker: check at 10 minutes, add 2 minutes for every 1/2? (1.3cm) more thickness
• Fillets less than 1? (2.5cm): check at 7 minutes
• Super thin fillets: check at 5 minutes

Check to see if it’s done at the times indicated. Gently poke at the flesh in the middle with a chopstick or fork. If flesh flakes easily, then it’s done. If flesh sticks together still, then add 1-2 more minutes to the cooking time. Also check to make sure you haven’t run out of steaming water.

Ingredients

• 1" (2.5cm) thick Fresh Cod Fish Steak
• 2 slices Ginger
• A dash of White Pepper

Sauce

• 1 tablespoon Light Soy Sauce
• 1 teaspoon Rock Sugar (or castor sugar)
• 1 tablespoon Water
• 1 tablespoon Hsao Xing Wine (cooking rice wine)

Garnishing

• 3 cloves Garlic - finely chopped
• 1 tablespoon Cooking Oil
• 1 Spring Onion (green part) - cut into 1" length, thinly sliced and soaked in ice cold water

Instructions

1. Clean fish and pat dry. Place ginger in the middle of the steaming dish, and place fish on top the ginger.
2. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes.
3. While waiting, heat sauce ingredients in a pot to melt the rock sugar. In another pan, fry chopped garlic with oil until golden brown.
4. Check for doneness of fish. When done, remove fish from the steamer and pour away the liquid that condensed on the dish.
5. Add a dash of white pepper and pour the sauce over the fish.
6. Pour the hot garlic oil over the fish, garnish with golden brown garlic and spring onions. Serve immediately!