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Steamed Cod 清蒸鳕鱼

Friday, April 24, 2009



It's one of the most expensie fishes around. This palm sized piece costs me around RM20.... and it was at offer price. It's Mike's favourite fish.
Steaming fish is really easy, and it keeps the kitchen clean.. :)

Not every fish will require so few ingredients, simply because cod doesn't carry a fishy smell, therefore, no ginger, no cooking wine is needed

1 pc cod, palm sized, 1.5cm thicness
2 cloves garlic, peeled, finely chopped
2 Tbsp oil
1 sprig spring onion, thinly sliced lengthwise
2Tbsp steam fish sauce

1. Rinse fish and pat it dry. Place on a plate and steam on high heat for 5-7 minutes, or until fish flakes easily when pricked with a fork. Remove from heat.
2. Pour fish juices away. Place sliced spring onion on fish
3. Heat wok and put in oil. Fry chopped garlic until golden.
4. Pour hot oil over fish. You will hear the spring onion sizzle.
5. Pour steam fish sauce over fish. Serve immediately

4 lovely notes:

Blessed Homemaker February 2, 2010 at 2:41 PM  

My mom usually add ginger oil and I love it as it's so fragrant. Great idea to add garlic oil too.

wendyywy February 2, 2010 at 6:47 PM  

BH,
IMO, ginger oil is not neccessary for cod. Cod don't really smell fishy.
IMO, ginger oil taste great with fried fish, but steamed fish, garlic oil is the way to go. Restaurants use garlic oil, u can try to observe that. :)

Geet February 8, 2011 at 2:28 AM  

Your steamed fish looks absolutely mouth watering. Giving it a try today. Please also check out my blog http://imgeet.blogspot.com.

Love your blog...

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