Cod is a fish I like in any form. Breaded, with ratatouille, stewed with potatoes, baked, or in a salad with xató sauce, I find it to be a incredibly versatile fish and, above all, delicious. That’s why this recipe for Cantonese-style steamed cod seems fabulous to me, because it’s a different option from the ones we usually make at home and it’s so easy to make that it’s ideal for dinners on days when we’re shorter on time.
This recipe is perfect with any white fish, so you can make it with hake, gilthead bream, monkfish, or sea bass, as well as cod. 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, fragrant, and very tasty. Wonderful!
If you’re short on time, you can make this recipe in the microwave. But it’s worth trying it exactly as I’m sharing it. You’ll see how this Cantonese-style steamed cod finds a place on your weekly menu, because it’s delicious.
Ingredients
- 1-2 fillets of fresh cod
- Fresh ginger
- 1-2 spring onions
- 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 sprigs of cilantro
Preparation
1. Wash the cod and pat it dry well with paper towels.
2. Place it on a heatproof plate that will fit 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 iron wok (one or two fingers’ depth).
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 basket 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 spring onions into thin julienne strips and set aside.
9. When the cod is cooked, turn off the heat and remove the plate carefully so you don’t burn yourself.
10. Pour the two tablespoons of soy sauce over the top and scatter the spring onion 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 begin to smoke.
12. Arrange a few sprigs of cilantro 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!