Cod is a fish I like any way it is made. Breaded, with ratatouille, stewed with potatoes, baked, or in a salad with xató sauce, it seems like an incredibly versatile fish and, above all, delicious. That is why this recipe for Cantonese-style steamed cod seems fantastic to me, because it is a different option from the ones we usually make at home and it is so easy to make that it is ideal for dinners on days when we are short on time.
This recipe is perfect with any white fish, so you can make it with hake, sea bream, monkfish, or sea bass, as well as cod. The Cantonese-style steaming is a traditional preparation in Chinese cuisine, which stands out for the simplicity and balance of its ingredients, enhancing the fish's natural flavor. You'll see how the cod turns out juicy, light, aromatic, and very tasty. Wonderful!
If you have little time, you can make this recipe in the microwave. But it is worth trying it exactly as I share it here. You'll see how this Cantonese-style steamed cod finds a place on your weekly menu, because it is a delight.
Ingredients
- 1-2 fillets of fresh cod
- Fresh ginger
- 1-2 scallions
- 2 tablespoons soy sauce
- 1 tablespoon oil (extra virgin olive oil or peanut oil)
- 2 teaspoons sesame oil
- Salt and freshly ground black pepper
- A few cilantro leaves
Preparation
1. Wash the cod and pat it dry well with paper towels.
2. Place it on a heatproof plate that fits inside your bamboo steamer.
3. Season the cod to taste with salt and freshly ground black pepper.
4. Heat a little water in your Ken Hom Excellence wok (about one or two fingers deep).
5. Peel the piece of fresh ginger and cut it into very thin strips. Arrange the ginger strips over the cod.
6. Place the plate in the top tier of the bamboo steamer.
7. When the water in the wok boils, cover the steamer and place it in the center of the wok. Let the fish cook for a few minutes, (about 4 to 5 minutes, depending on the thickness of the fillet).
8. Meanwhile, cut the scallions into thin julienne strips and set aside.
9. When the cod is cooked, turn off the heat and remove the plate carefully so you do not burn yourself.
10. Pour the two tablespoons of soy sauce over the top and scatter the scallion strips over the fish.
11. In a smaller wok or a saucepan, heat the olive or peanut oil together with the sesame oil until they start to smoke.
12. Arrange a few cilantro leaves on the plate and, to finish, pour the hot oil over the fish. You'll notice it sizzles and you'll also see how it brings out the aromas. Serve immediately.
Comments
Claudia&Julia said:
Hola Vicky,
Gracias por avisarnos; vamos a revisarlo e intentar solucionarlo. Respecto a la receta, realmente es de esos platos que llevan muy poco trabajo y que quedan de maravilla.
¡Saludos!
vicky lagos said:
Buenas!
la receta tiene una pinta espectacular pero en la mezcla de sonido la música está muy alta y apenas se le oye a él. Por si lo podéis rectificar. Un abrazo!