Hong Kong Style Steamed Cod Fish

By just reading the name of this dish, you knew it is healthy and absolutely delicious.

The ultra fresh, sweet, clear consistency, and the fish is so tender and smooth. And the umami sauce! Wosh!!!

Max always tells me how he loves steamed cod fish. But..... Hello? Who don't? This 1 inch thick cod steak cost me S$20 ok?! Say me stingy, but to me, eating fresh steamed cod is a luxury. So, I don't buy cod fish often, because in Singapore, it cost about S$50 to $55 per kg here.

You do not need excessive seasoning or heavy garnishing for fresh cod. Fresh cod itself taste really good. Rich with Omega 3. And well, there must be a reason why this fish is so expensive. Right?

I topped some crisped fried garlic and some spring onions after the steamed fish is done. And you may embellish further with some red chili jullienes and maybe corriander for colorful presentation. It's up to you.

Now, let's start cooking...
Ingredients

• 1 thick slice of Fresh Cod Fish Steak (About 1 inch thick)
• 2 slices Ginger 
• a dash of pepper

For the Sauce

• 1 tbsp Light Soy Sauce
• 1 tsp Rock Sugar (You could use normal sugar if you don't have rock sugar)
• 1 tbsp Water
• 1 tbsp Hsao Xing Wine 

For Garnishing

• 3 bulbs of garlic, finely chopped.
• 1 tbsp Cooking Oil
• some spring onions, cut into 1 inch length

Method

1. Clean fish, pat dry. Place ginger on a steaming dish, place fish on top.
2. Bring water in the steamer to a boil and steam fish over high heat for 6 minutes. 
3. While the fish is steaming half way, heat sauce ingredient in a pot and bring to a boil.
4. Remove fish from the steamer, pour away the steaming liquid .
5. Add a dash of pepper and drizzle sauce over.
6. Fry chopped garlic with oil in another pan until golden brown. Don't burnt it.
7. Pour the hot garlic oil over, garnish with golden brown garlic and spring onions. Serve!

Note 1 :  The purpose of ginger (or sometimes we used spring onions) slides under the plate is to provide ventilation to the underside of the fish and or avoiding the skin sticking on the plate. But of course, it gives better flavour to the dish in whole.

Note 2 : There is a delicate balance between perfectly cooked fish and overcooked fish. First of all, remember the principle of residual heat. A pan will hold heat when it's removed from the heat source, continuing to cook the food for several minutes. For best results, cook fish until it is almost done, then remove the pan from the stove. Let it stand for about 1 or 2 minutes before serving. I know, waiting is really torturing.

The criteria we go with is that the meat still has a tinge of red but the meat comes off the bone easily with chopsticks or a fork. If the meat sticks to the bone then it is undercooked. If you overcooked your fish, the texture will turn harder and not as tender as what you expect. Different fish size requires different steaming time. I'm not sure about others, but to me, my fish steamed nicely according to below timing.

• 400g Fish = 6 to 7 minutes
• 450g Fish = 7 to 8 minutes
• 500g Fish = 8 to 9 minutes
• 600g Fish = 9 to 10 minutes

If you are steaming a whole fish that has thicker body, you probably would wanna steam it slight longer. Like, another minute or so. But if you are steaming fish steak like this, no need.

There are a ton of different variations on how to do a proper steamed fish, and as long as your fish is not overcooked, I think they’re all wonderful.

This recipe is simple and absolutely delicious. Cooking fish at home isn't difficult. If you wanted to make your home-cooked fish more perfect, it just requires a little knowledge.

You don't have to live near the ocean to enjoy fresh fish. We have it there near the wet market. And you don't have to go to the restaurant and pay high price to enjoy this scrumptious fish dish. You can do it at home! :D

You know what? I drizzle the sauce over my bowl of hot Koshihikari rice, and I can eat half bowl of rice just like that. It's simply umami! It's awesome!