Hong Kong Style Steamed Cod Fish
Ingredients:
1 pc of codfish (washed and pat dry)
10 pcs of ginger, 5 pcs sliced, 5 pcs cut into thin strips
4 stalks of scallions (bottom white part only)
1 tbsp wolfberries (washed over running water and drain dry)
1 tsp sesame oil
Some cooking oil
Seasoning:
2 tbsp Double Camel Soy Sauce
1 tbsp water
2 tbsp sugar
Instructions:
- Heat up some cooking oil in a deep frying pan. Deep-fried the ginger strips till golden brown and crispy. Drain and set aside. Place the sliced ginger and sectioned scallions (white part only) onto a steaming plate. Place the wolfberries all over the scallions and ginger and
- place the codfish on top. Add 1 tsp of sesame oil and rub it over the codfish.
- Cover the steaming plate with cling wrap and steam over high heat for 10 minutes.
- Combine the seasoning and microwave it for 1 minute to ensure the sugar are all melted (can cook over the stovetop too). Pour the seasoning all over the steamed codfish.
- Serve with crispy ginger strips from Step 1 and diced scallions and serve immediately.
