Steamed Cod with Wok Fried Spring Onion and Oyster Sauce

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. 

This recipe was made in collaboration with Ching He Huang. 


2 Cod loins
1 tbsp Shaoxing rice wine or dry sherry
1 pinch Sea Salt
1 pinch Ground white pepper
1 tbsp cornflour + 1 tbsp water
For the Oyster Sauce Spring Onion Sauce:
5 tbsp rapeseed oil, boiling
2 Spring onions, top and tailed and finely chopped
1 tbsp freshly grated root ginger
1 Green chilli, deseeded and finely chopped

For garnish 

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


1 Place the cod loins on a heatproof plate. Season the cod loins with rice wine, 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 8-10 minutes. (Or you can roast the fish wrapped in foil, in the oven for 10 minutes at 180 degrees.
2 To make the Oyster Sauce Spring Onion Sauce, 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 fry it to release the flavour into the oil, then pour the oil over the ginger, chilli, pour in the Oyster Sauce and Double Deluxe Soy Sauce and stir well to combine.
3 Remove the fish from the steamer, dress the fish with the oil and top with some spring onion curls and serve with steamed pak choi and rice immediately.
share on facebook
send email


Smokin’ hot Asian recipes for summer
Barbecued Spicy & Garlic Tofu

A delicious, spicy and smoky tofu dish, great as a veggie burger alternative

Smokin’ hot Asian recipes for summer
Barbecued Rib of Beef with a hot & aromatic dipping sauce

a perfect centre piece to any BBQ or summer party, boasting rich, aromatic flavours including ginger, chilli and Oyster sauce

Smokin’ hot Asian recipes for summer
Chilli Garlic Glazed Salmon

a quick-to-cook fish dish that is packed with umami, perfect served with grilled vegetables

Smokin’ hot Asian recipes for summer
Cold Sesame Noodle Salad

a light, healthy and fragrant noodle dish that will work as a side dish or a tasty vegetarian summer meal

Smokin’ hot Asian recipes for summer
Plum & Ginger Pork Belly

using Lee Kum Kee’s delicious Hoisin and Premium Oyster sauces this is a quick, easy and delicious dish with tangy flavours of ginger and plum

Smokin’ hot Asian recipes for summer
Chinese Style Lamb Skewers

savoury, spicy and oh so simple these skewers are a moreish summer dish, ideal served with warm flatbreads

And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
Latest Videos on Youtube
Flavology 2.0 feat. Ching-He Huang by Lee Kum Kee
Gua Sha - Flavology 2.0 by Lee Kum Kee feat. Ching-He Huang
Popcorn Chicken Spring Onion Pancake-Flavology 2.0 by Lee Kum Kee feat. Ching-He Huang
Subscribe to our channel
We use cookies to monitor the site traffic and to measure our site's performance. By continuing to browse this site, you automatically agree to our use of cookies. See this link to learn how to disable cookies on your browser. View our Privacy Policy and Terms of Use.