STEAMED COD LOIN WITH GINGER SOY SAUCE - Thai Food Made Easy
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STEAMED COD LOIN WITH GINGER SOY SAUCE

Steamed Cod Loin with Ginger Soy Sauce

Steamed Cod loin With Ginger Soy Sauce

Serve:2

Ingredients :

220 gram                       Fresh Cod Loins

20 gram                         Fresh ginger-julienne sliced

4-5                                  Spring onion-thinly sliced

10                                    Celery leaf

1                                       Red chilli-thinly sliced

1 litre                               Water

1/2 tbs                             Salt

Ingredients for the sauce:

2-3                                    Fresh Shiitake mushroom-thinly sliced

1 tbsp                               Rapeseed oil

1 tbsp                               Water

2 tsp                                 Light soy sauce

2 tsp                                  Oyster sauce

1 tsp                                  Shaoxing cooking rice wine

1/2 tsp                              Sugar

1/4 tsp                               Sesame oil

1 pinch                              White pepper

Method

-If your cod is in the fridge, takes it out and leaves at room temperature. Put the salt in a bowl of water and gently soak the cod loins for approx 10 minutes.

-Use a plate that would fit in your steamer, Lay 2/3 of ginger and spring onion on the plate.

-Remove the cod from the salt water and place them on top of the plate which you prepared. Then steam the cod until its cooked (approx 8-10 minutes)

-Heat the rapeseed oil in the deep saucepan. Add the mushroom, soy sauce, oyster sauce, sugar, Shaoxing cooking rice wine and water. Keep stirring until the ingredients combined. Lastly, add the sesame oil and pinch of white pepper. Cook for a further 1  minute and set aside.

-Once the cod is cooked, transfer it on the serving plate, top with ginger, spring onion, celery leaves and red chilli.

-Reheat the sauce and bring it to boil. Then pour the sauce on top of the cod and herbs. Serve immediately.

Tip:

-Make sure the water in the steamer is boiling hot before cook the fish.

-This dish is a quick cook in high heat. So please take good care. Prepare and cut all the herbs and the ingredients prior would make cooking easier.

-Use high-quality oyster sauce, sesame oil and Shaoxing cooking rice wine is so important.

-Cantonese and Thais often use Black Cod or White pomfret but Seabass, Red Snapper even Haddock to go well with this dish.