Steamed Cod Fillet with Crispy Fried Ginger脆薑清蒸鱈魚扒
A delicate steamed cod fillet topped with aromatic crispy fried ginger and a light soy sauce dressing. This dish highlights the freshness of the fish with a fragrant, slightly spicy crunch from the ginger, a classic Cantonese method for bringing out the natural sweetness of seafood.
01Ingredients
- 360g cod fillets (2 pieces)
- 100g fresh ginger
- 4 stalks green onions
- 4 tbsp light soy sauce
- 1 tbsp sesame oil
- 100ml cooking oil
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 0.25 tsp white pepper
Nutrition (per serving)385kcal
- Protein27.5g
- Carbs4.8g
- Fat29.2g
Fiber 0.7 gSodium 892 mg
02Steps
- Pat the cod fillets dry. Rub lightly with white pepper and Shaoxing wine. Let sit for 5 minutes.
- Peel 50g ginger and slice into thin julienne strips. Peel the remaining 50g ginger and slice into very fine julienne strips for crisp frying. Chop 2 stalks of green onions into 2-inch lengths. Thinly slice the remaining 2 stalks of green onions for garnish.
- Place the cod fillets on a heatproof plate. Scatter the 2-inch green onion lengths and the thinly julienned ginger (50g portion) over the fish. Steam for 8-12 minutes, depending on thickness, until cooked through. Discard the steamed ginger and green onions.
- Heat cooking oil in a small pan over medium heat. Fry the very fine julienned ginger until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- In a small bowl, combine light soy sauce, sesame oil, and sugar. Stir until sugar dissolves.
- Pour the prepared sauce over the steamed cod. Garnish with the finely sliced fresh green onions and the crispy fried ginger. Serve immediately.
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