Steamed Cod with Wok Fried Spring Onion and Oyster Sauce By Ching He Huang

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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.

Ingredients

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

3 tbsp Lee Kum Kee Premium Oyster Sauce

2 tbsp Lee Kum Kee Double Deluxe Soy Sauce

For garnish

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

Method

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.

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