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.
- 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