Tender steamed cod served with pak choi and a hot ginger, spring onion and seasoned soy sauce.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Serves: 2
Cuisine: Chinese
Course: Main Dish
Tags: Steamed Fish · Cod Recipes · Chinese Recipes · Pak Choi · Ginger · Spring Onion · Healthy Recipes · Quick & Easy
Ingredients
For the Fish
- 2 cod fillets
- 3 bunches small white pak choi, washed
- 1 tbsp ginger, thinly julienned
- 1 stalk spring onion, thinly julienned
For the Sauce
- 1 stalk spring onion, approximately 15g, finely diced
- 20g ginger, finely diced
- 3 tbsp vegetable or peanut oil
- 4 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood, or light soy sauce
- 1 tsp sesame oil
To Serve
- Steamed jasmine rice
Method
1. Prepare the steamer
Line a bamboo steamer with a piece of baking paper.
Place the julienned ginger and spring onion onto the baking paper.
Place the cod fillets on top. This allows the fish to absorb the flavour of the ginger and spring onion as it steams.
2. Prepare the pak choi
Wash the mini pak choi thoroughly.
Slice each bunch lengthways into quarters and place them in the steamer alongside the fish.
3. Steam the fish
Place the lid on the steamer and steam the fish and pak choi for approximately 5 minutes, or until the fish is cooked through and flakes easily.
4. Prepare the sauce
While the fish is steaming, heat the vegetable or peanut oil in a small non-stick pan over medium heat for approximately 1 minute.
Add the diced ginger and spring onion.
Stir gently, then add the seasoned soy sauce and sesame oil.
Cook over low heat for a further 1 minute.
5. Serve
Transfer the steamed fish and pak choi to serving plates.
Pour the hot ginger and spring onion sauce over the fish and pak choi.
Serve immediately with steamed jasmine rice.
Notes
- Fish: Cod can be replaced with other firm white fish such as sea bass, haddock or sea bream.
- Check for doneness: The fish should be opaque and flake easily when cooked.
- Sauce: Use seasoned soy sauce for seafood for a more traditional flavour, or substitute with light soy sauce.
- Steaming time: Thicker fish fillets may require a few extra minutes of steaming.
