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Steamed Cod with Ginger
姜蒸鳕鱼
姜蒸鳕鱼
Serves
2
Time
22 min
For
Clean protein
Po Po sayswhy we make this
“Cod is widely available across UK and NL supermarkets and is gentler on a recovering palate than oilier fish. Cooks the same as sea bass, just two extra minutes for the thicker flesh.”
Ingredients · 材料
At SeeWoo · Wing Yip
2 cod fillets (~400g total)
White fish fillet (snapper/seabass) 白鱼
patted dry
20g
Old ginger 老姜
julienned
2 stalks
Spring onions 葱
cut into 5cm strips
2 tbsp
Light soy sauce 生抽
1 tbsp
Glutinous rice wine (Shaoxing) 黄酒/绍兴酒
Shaoxing
1 tbsp
Toasted sesame oil 麻油
Method · 做法
1
Layer the cod fillets on a heatproof plate. Top with ginger.
2
Mix soy and Shaoxing; pour over the fish.
3
Steam over rapidly boiling water 12 to 14 minutes (cod is denser than sea bass, give it the extra two minutes).
4
Scatter spring onion. Heat sesame oil until smoking; pour over the fish.
5
Serve immediately. The fillets should slip apart at a fork.
Herbs & safety · 安全
Most of the alcohol cooks off during the boil, but trace amounts can remain. If you are breastfeeding, time feeds two to three hours after eating, or skip the wine.