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© 2020 Ching He Huang. All rights reserved.

Steamed Spring Onion Cod

Serves : 2 - 4 Preparation 8 mins Cooking 8 mins Total 16

Nutrition facts: 288.00 calories 23.10g protein 10.50g carbs 4.90g sugars 17.40g fat 1.30g 0.20g fibre 1267.00mg sodium

Ingredients: 1, MSC Certified, Norwegian Cod loins 1 Pinch Sea salt 1 Pinch Ground white pepper 1 tablespoon Shaosing rice wine or dry sherry 1 tablespoon Lee Kum Kee Double Deluxe Soy Sauce 1 tablespoon of each Cornflour and water For the Oyster Sauce Ginger Onion Oil Sauce : 6 tablespoons, boiling Rapeseed oil 2, top and tailed, and finely chopped Spring onion 1 tablespoon Fresh root ginger, peeled and finely grated 1, deseeded and finely chopped Red chilli 3 tablespoons Lee Kum Kee Premium Oyster Sauce 2 tablespoons Lee Kum Kee Double Deluxe Soy Sauce For the garnish: 1, top and tailed, sliced to julienne and soaked in ice water to curl up Spring onion

Inspired by the “Opium” Wok Fried Cod Cheek at Old Jesse Restaurant

This is an easy, healthy supper and the umami oyster sauce makes a delicious hot dressing for the meaty cod.

Steamed Spring Onion Cod

Serves : 2 - 4
Preparation time 8 Minutes
Cooking time 8 Minutes

per serving

Cals

288.00

Protein (g)

23.10

Carbs (g)

10.50

Sugars (g)

4.90

Fat (g)

17.40

Sat Fat (g)

1.30

Fibre (g)

0.20

Sodium (mg)

1267.00

fish

Source from

Ching He Huang Web Site

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About the recipe

Inspired by the “Opium” Wok Fried Cod Cheek at Old Jesse Restaurant

This is an easy, healthy supper and the umami oyster sauce makes a delicious hot dressing for the meaty cod.

Ingredients

Cod loins - 1, MSC Certified, Norwegian
Sea salt - 1 Pinch
Ground white pepper - 1 Pinch
Shaosing rice wine or dry sherry - 1 tablespoon
Lee Kum Kee Double Deluxe Soy Sauce - 1 tablespoon
Cornflour and water - 1 tablespoon of each

For the Oyster Sauce Ginger Onion Oil Sauce

Rapeseed oil - 6 tablespoons, boiling
Spring onion - 2, top and tailed, and finely chopped
Fresh root ginger, peeled and finely grated - 1 tablespoon
Red chilli - 1, deseeded and finely chopped
Lee Kum Kee Premium Oyster Sauce - 3 tablespoons
Lee Kum Kee Double Deluxe Soy Sauce - 2 tablespoons

For the garnish

Spring onion - 1, top and tailed, sliced to julienne and soaked in ice water to curl up

Steps

Place the cod loins on a heatproof plate. Season the cod loins with rice wine, soy, salt, ground white pepper and cornflour slurry on both sides of the fish. Place the plate on a steamer rack and place in a wok filled with water. Place the lid on and turn the heat to medium and steam the fish on medium heat for 8 minutes. (Or you can roast the fish wrapped in foil, in the oven for 10 minutes at 180 degrees.
To make the Oyster Sauce Ginger Spring Onion oil, place the ginger, chilli in a heatproof bowl. Heat a small wok over high heat and add the rapeseed oil, heat until smoking, add the spring onion - deep frying it to release the flavour into the oil, then pour the oil over the ginger, chilli, pour in the oyster sauce and soy sauce and stir well to combine.
Remove the fish from the steamer, dress the fish with the oil and top with some spring onion curls and serve with steamed vegetables and rice immediately.

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Ingredients

Cod loins - 1, MSC Certified, Norwegian
Sea salt - 1 Pinch
Ground white pepper - 1 Pinch
Shaosing rice wine or dry sherry - 1 tablespoon
Lee Kum Kee Double Deluxe Soy Sauce - 1 tablespoon
Cornflour and water - 1 tablespoon of each

For the Oyster Sauce Ginger Onion Oil Sauce

Rapeseed oil - 6 tablespoons, boiling
Spring onion - 2, top and tailed, and finely chopped
Fresh root ginger, peeled and finely grated - 1 tablespoon
Red chilli - 1, deseeded and finely chopped
Lee Kum Kee Premium Oyster Sauce - 3 tablespoons
Lee Kum Kee Double Deluxe Soy Sauce - 2 tablespoons

For the garnish

Spring onion - 1, top and tailed, sliced to julienne and soaked in ice water to curl up