Chinese Steamed Cod
This recipe is simple and absolutely delicious.
I think what makes it special is the wine and garlic slices that
are steamed along with the fish; there is definitely an added subtle
touch that wasn't there prior to last night's experiment
(used only fresh ginger to steam fish).
- 1 large cod STEAK (about 1-inch thick
and maybe a little over two pounds)
- Garlic powder (just enough to lightly cover fish)
- 1 tablespoon
dry white wine, tequila or sherry (I used tequila because that is the first thing I got my hands on)
- 2 teaspoons
ginger (sliced into thin 1/2-inch strips)
- 2 medium-size garlic
cloves (sliced into thin cross sections)
- 1 green onion, sliced
into thin 1 1/2-inch strips (use both the
green and white parts)
- 2 tablespoons (approximation) sizzling
- About 6 hours before steaming, sprinkle fish with
salt (a little over 1 teaspoon per pound). Follow that by lightly
sprinkling fish with garlic powder. Make sure it is rubbed into
meat. Place in fridge.
- About 15 to 30 minutes before steaming,
drizzle the wine on the fish. Next, place some of the sliced ginger
and garlic under the cod steak. Be sure to reserve plenty to put
on top of the fish. Place fish in steamer and steam for 10 minutes.
- After time is up, turn off the heat and let fish sit in steamer
for 1-2 minutes. I learned from my Chinese father-in-law a while
back that most people overcook their fish when steaming. My cod,
especially the dish last night is always moist and the flavor is
- When fish has steamed for a few minutes, heat
your oil until it just starts to smoke. When fish has been removed
from steamer, place green onion strips over top of fish and pour
hot oil on top.
Posted by Cookin Dad at Recipe Goldmine May 13, 2001.