Hong Kong Style Steamed Cod Fish (港蒸鳕鱼)

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Uploaded by Annielicious Food

Hong Kong Style Steamed Cod Fish (港蒸鳕鱼)

The ultra fresh, sweet, clear consistency, and the fish is so tender and smooth. And the umami sauce! Wosh!!! I know u definitely will like it! :D

Recipe >>> http:­/­/www­.annieliciousfood­.blogspot­.sg­/2012­/07­/hong-kong-style-steamed-cod-fish­.html

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.

Course Order
Meal Type
Not Applicable
Dietary Consideration
Main Ingredient
Additional Image
Preparation Time6 Hr 00 Min
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  • 1 slice Fresh Cod Fish Steak (About 1 inch thick)
  • 2 slice Ginger
  • dash pepper (few dash of pepper)
  • 1 tablespoon Light Soy Sauce
  • 1 teaspoon Crushed Rock Sugar or normal sugar
  • 1 tablespoon Water
  • 1 tablespoon Hsao Xing Wine
  • 3 clove garlic, finely chopped.
  • 1 tablespoon Cooking Oil
  • 1 stalk spring onions, cut into 1 inch length

Preparation Method

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1. Clean fish, pat dry. Place ginger on a steaming dish, place fish on top. Bring water in the steamer to a boil and steam fish over high heat for 6 minutes.

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2. While the fish is steaming half way, heat sauce ingredient in a pot and bring to a boil. (Light Soy Sauce, Rock Sugar, Water, Hsao Xing Wine)

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3. Remove fish from the steamer, pour away the steaming liquid . Add a dash of pepper and drizzle sauce over.

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4. Fry chopped garlic with oil in another pan until golden brown. Don't burnt it.

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5. Pour the hot garlic oil over, garnish with golden brown garlic and spring onions. Serve!