Inspired by the “Opium” Wok Fried Cod Cheek at Old Jesse Restaurant
This steamed cod with wok fried spring onion & oyster sauce recipe 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.
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.
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.
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.
PREP TIME 10 MINS | COOK TIME 20 MINS
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
