Steamed Rock Cod Fillet with Pickled Mustard Greens榨菜蒸石斑魚柳
Delicate rock cod fillet is lightly steamed with tangy pickled mustard greens, ginger, and scallions, offering a refreshing and savory taste profile. This dish is light yet full of umami.
01Ingredients
- 400g rock cod fillet
- 80g pickled mustard greens (榨菜), rinsed and thinly sliced
- 3 slices ginger, julienned
- 2 stalks green onions, julienned
- 1.5 tbsp light soy sauce
- 1 tsp sugar
- 1 tbsp cooking oil
Nutrition (per serving)218kcal
- Protein32.5g
- Carbs3.2g
- Fat8.8g
Fiber 0.8 gSodium 892 mg
02Steps
- Pat the rock cod fillet dry with paper towels. Arrange it on a heatproof plate.
- Scatter half of the julienned ginger and pickled mustard greens over the fish.
- Steam the fish over high heat for 8-10 minutes, or until cooked through. Cooking time may vary depending on the thickness of the fillet.
- Carefully drain any excess liquid from the plate. Scatter the remaining julienned ginger and green onions over the steamed fish.
- In a small saucepan, heat cooking oil until smoking hot. Carefully pour the hot oil over the ginger and green onions on the fish to release their aroma.
- Drizzle with light soy sauce and sugar mixture (if not already incorporated into the oil) and serve immediately with hot white rice.
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